Many of us see a one bowl recipe and pretty much lose our minds. One bowl recipes mean less cleanup, simple ingredients, and simple prep – how could we not be excited. More often than not, when I bake, my kitchen looks like a complete wreck. There’s batter everywhere and I’ve pretty much used every bowl in the cupboard, probably even a few cups and all the spoons and measuring cups. Basically all my crockery. But that’s half the fun for me, and half the joy I get from baking. Baking holds a lot of sentiment for me, my gran taught me how to bake a birthday cake and my mom ate all my mistakes with a smile. They both also cleaned all my dishes for me after my baking sessions – and trust me when I say there was a lot of cleaning to do. The recipe says “in a small bowl” twice and I would definitely use two small bowls. Logic asks why you would dirty another bowl, well because why not. This recipe stems from the struggle of cleanup and the obvious need for a decadent chocolate recipe that I can make on a weeknight and just because I feel like something sweet.
This is a one bowl cupcake recipe that doesn’t even need a hand beater or that fancy kitchen aid I don’t own (yet!), that’s how simple and easy this recipe is. The only trick to it is to work fast. Make sure you’ve prepped and measured all your ingredients and set up your cupcake tray. Doing this for any baking recipe will also leave you with fewer dishes, trust me. In terms of ingredients, it’s pretty much everything you’d have on hand in your pantry unless you choose to add some chocolate, nuts or fruits this recipe is as simple as it gets. Even during my non-vegan baking years, all my chocolate cakes had the addition of coffee. It might sound a little strange but coffee actually adds that incredible depth to the chocolate cake and enhances that amazing chocolatey flavour we all want. And makes it that “M” word everyone seems to hate saying. I can guarantee you, you won’t taste the coffee, and it won’t leave a bitter aftertaste in your mouth if that is something you’re concerned about. It’s simply there to compliment the chocolate and bring the chocolate notes of the cake forward. If you haven’t yet tried it, I highly suggest you do. For this recipe, we chose to work with raw cacao powder, which I think is what makes this recipe so special. Regular cocoa powder, and even chocolate is roasted and processed which naturally removes a large number of antioxidants and flavonols. Studies have actually shown that between 60% and 90% of the original antioxidants in cacao are lost through common “Dutch processing”, so make sure you read your labels and buy unprocessed cocoa powder. Natural, unprocessed cacao has an incredible amount of nutritional benefits; it has the highest source of iron compared to any other plant-based source and trumps blueberries 40 times over for the number of antioxidants. When using cacao be aware that it is slightly bitter and it won’t produce the same overly sweet taste that normal “Dutch Processed” cocoa powder might. The beauty of this recipe is that it’s a base. If you’re after an even more decadent cupcake you could play with melting some chocolate and adding that, or even adding raw nibs of cacao (if you like the taste), the possibilities are endless. It’s a one bowl recipe that will change weeknight baking completely. It takes only 30 minutes to put together and if you’re anything like me you’ll probably be eating them straight out the oven, no icing and still warm, that’s how good they are.
- 1 1/2 cups Gluten Free Flour can substitute spelt flour
- 1 cup Coconut Sugar or organic cane sugar
- 1/4 cup Raw Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 1/4 cup Olive Oil can substitute vegetable oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Brewed Coffee we used instant
- 1/4 cup Water
- 1/2 cup Unrefined Icing Sugar
- 3 tbsp Coconut Cream
- 12 Edible Wild Flowers for decoration
- 12 Cupcake holders
- 80 grams Dark Chocolate chopped
- 1/4 cup Walnuts (any preferred nut) roughly chopped
- 1/4 cup Dried Cranberries
Make sure you have all your ingredients prepped and ready as this recipe requires you to move fast once you add your apple cider.
Preheat your oven to 180 degrees Celcius and line a muffin/cupcake tray with your cupcake holders.
In a large and deep mixing bowl add all your dry ingredients and whisk to combine, making sure all your ingredients are evenly incorporated.
Make a well in the center of your dry ingredients and add your wet ingredients (olive oil, coffee, water, vanilla extract, and apple cider vinegar) leaving the vinegar for last and only adding if you're ready to bake.
Once you've added your apple cider vinegar, using a spatula stir the batter as quickly as you can. I find it easiest to pick up the bowl and mix super quickly.
Once all your ingredients are incorporated and your batter is looking velvety and chocolatey, using a tablespoon quickly spoon into your batter into the cupcake holders.
Bake for 25-28 minutes depending on how crispy you want the tops. Let cupcakes cool completely (about 15-20minutes).
To make the frosting simply whisk the coconut cream and icing sugar together in a small bowl. Add more coconut cream or icing sugar to achieve the correct consistency.
Once your cupcakes have cooled, spoon dollops of coconut frosting onto each cupcake and decorate with edible flowers.