Freshly Milled Vegan Chocolate Cupcakes
These easy vegan chocolate cupcakes with freshly milled flour are soft, rich, and deeply chocolatey. They contain no applesauce, eggs, or dairy, work with a wide variety of grains, and come together in just one bowl. Proof that nourishment and indulgence can live in the same cupcake.
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Equipment
- grain mill - (optional)
- digital kitchen scales - (for measuring fresh milled flour accurately)
- paper liners - (optional)
- Sifter - (optional)
Ingredients
- 195 g fresh milled flour* - (see Notes for grain choices) 1½ cups
- 200 g raw cane sugar* - (see Notes for adjustments) 1 cup
- 3 tbsp cocoa powder - (dutch process, preferably sifted)
- ¼ tsp fine salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice - (or apple cider vinegar/white vinegar)
- 65 g coconut oil - (melted) ¼ cup + 1 tbsp
- 240 g hot water* - (see Notes for adjusting to different grains) 1 cup
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tray with paper liners. Alternatively, grease the molds well with coconut oil.
- Grind your whole grains on the finest setting of your grain mill.
- Combine the dry ingredients in a large bowl and stir until everything is well combined. Make a well in the middle of the dry ingredients.
- Add vanilla extract, lemon juice, coconut oil and hot water. Gently stir until just combined and no pockets of flour remain.
- Divide the batter evenly between the molds of the muffin tray. Bake for 20-25 minutes or until a tester inserted in the center comes out completely clean.
- Rest on a cooling rack for 15 minutes before removing the cupcakes from the pan and letting them cool completely.
Notes
Grain Swaps (Adjust Water as Needed):
» Spelt or soft wheat: Light and cakey, no changes needed.
» Spelt + kamut (1:1): Airy crumb with added structure (great base for frosting).
» Hard + soft wheat (1:1): Added structure without ancient grains.
» Einkorn: Reduce water to 225g (1 cup - 1 tbsp).
» Kamut: Increase water to 255g (1 cup + 1 tbsp).
» Whole Grain Wheat or Spelt flour (store-bought): Works without changes.
→ No matter the flour, aim for a loose, pourable batter. Sugar: For a bakery style cupcake, keep the sugar as written. 3/4 cup sugar is more than sweet enough, especially if you plan to add frosting or ganache. Cooling: Make sure to rest the cupcakes 15 minutes before removing from the muffin pan. They’ll be too tender right out the oven. It’s also keeps the paper liners from sticking to the cupcakes after cooling. Frosting: Let Cupcakes cool off completely before adding any frosting. Otherwise it'll melt and slide right off.
» Spelt or soft wheat: Light and cakey, no changes needed.
» Spelt + kamut (1:1): Airy crumb with added structure (great base for frosting).
» Hard + soft wheat (1:1): Added structure without ancient grains.
» Einkorn: Reduce water to 225g (1 cup - 1 tbsp).
» Kamut: Increase water to 255g (1 cup + 1 tbsp).
» Whole Grain Wheat or Spelt flour (store-bought): Works without changes.
→ No matter the flour, aim for a loose, pourable batter. Sugar: For a bakery style cupcake, keep the sugar as written. 3/4 cup sugar is more than sweet enough, especially if you plan to add frosting or ganache. Cooling: Make sure to rest the cupcakes 15 minutes before removing from the muffin pan. They’ll be too tender right out the oven. It’s also keeps the paper liners from sticking to the cupcakes after cooling. Frosting: Let Cupcakes cool off completely before adding any frosting. Otherwise it'll melt and slide right off.
Calories: 170kcal
Tried this recipe?Let me know how it turned out!