Vegan chocolate cupcakes

These vegan chocolate cupcakes with whipped ganache are to die for. They’re moist, the right level of sweet and you would never guess they’re vegan!

CHOCOLATE CUPCAKES:
180 g / 1 ½ cup white all-purpose flour
120 g / slightly heaped 1 cup cacao (I used raw)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
90 ml / ¼ + 1/8 cup olive oil
70 ml / ¼ cup + 2 tsp of espresso or strong, black coffee
1 cup / 240 ml almond milk
¾ cup beetroot purée
180 g caster sugar

WHIPPED CHOCOLATE GANACHE:
150 g dark (70%) chocolate
210 ml almond milk
chopped pistachios, for decorating (optional)
pomegranate seeds, for decorating (optional)
2 tsp cacao powder, for decorating (optional)

View the full recipe at Lazy Cat Kitchen →