Since I have discovered that most simple bakes can be made without eggs and butter, I try to make them vegan because I do try to eat more vegan these days. Vegan diet does make a difference when it comes to fighting climate change. It’s one the biggest impacts you can make. And since a cake will taste the same with our without dairy or egg – why not try to make them vegan.
So, vegan chocolate orange cupcakes with some vanilla icing. They were really yummy. It’s a bit fiddly to zest and juice the oranges but it well worth the hassle. In fact, I even added the flesh (it was about two spoonfuls of two oranges, so not much) – just didn’t want to waste it. But it’s optional and it doesn’t make any difference in the recipe.
Right. You know. I don’t like waffling about recipes – we all just want the recipes and not the filler stories. (There’s none to this one anyway.)
Super delicious, with fresh fruit these chocolate orange cupcakes are a real treat!
- 250 g plain flour
- 100 g soft brown sugar
- 100 ml olive oil
- 200 ml freshly squeezed orange juice
- 2 tbsp orange zest
- 2 tbsp cocoa or carob powder I added one each
- 2 tsp baking powder
- 1/4 tsp soda bicarbonate
- pinch salt
- 50-80 g chocolate chips optional
- 2 tbsp orange flesh optional
- 420 g icing sugar
- 225 g margarine
- 1 tsp vanilla extract
Wash and cut up the oranges. First, zest them, then you can squeeze the juice out. Remove any seeds. I've also added about two spoonfuls of the flesh, because I didn't want to waste it.
Put everything in a mixing bowl and combine.
Preheat oven to 175 Celsius.
Divide the batter evenly between your cupcake holders and bake them for about 15 minutes. Check with a fork when they are ready.
You can make some icing or have them without, equally delicious! Let them cool down before icing them.