Vegan Chocolate Breakfast Cupcake
Ingredients
- - 1/2 cup spelt/buckwheat flour - 2 tbs cocoa powder - 1/2 tsp baking powder
- - pinch salt
- - 1 tbs coconut sugar
- - 1 tsp vanilla extract
- - 1.5 tbs nut butter
- - 2 tbs coconut yogurt
- - 1/4 cup plant milk
- - 1/2 flax egg
Preparation
Preheat your oven to 180 degrees Celsius and grease a small ramekin/oven-safe dish well
Mix dry ingredients together in a medium bowl
Whisk wet ingredients in a measuring cup till well incorporated, then pour into the dry
Mix until just combined and bake for 20-25 minutes until it springs back to the touch, and a toothpick emerges clean
Let cool on a wire rack completely, and chill overnight for best texture and results
