These darling vegan chocolate fairy cakes make the perfect Halloween treat. They are super simple to make and nourishing too! Enjoy a batch of them with your little ones this holiday. Here's how to make them...
Vegan Chocolate Fairy Cakes: (yield 24-32 mini cupcake)
Flaxseeds, grounded 2 tablespoon
Chia seeds, grounded 3 tablespoon
water, filter 1 2/3 cup
Almond flour 4 cups
cacao powder 1/3 cup
Baking soda 1 1/2 teaspoon
Pink salt 1 1/2 teaspoon
Maple syrup 1 cup
eggs, whites 4 each
maple sugar 3/4 cup
coconut oil, room temp 1 1/2 cup
*For a vegan frosting option, you can use coconut whip instead:
Two 13.5-ounce cans full-fat coconut milk, refrigerated overnight
maple syrup 2 tablespoons
vanilla extract 1 tablespoon
Make the cake:
-Preheat the oven at 350 F degrees. Line the mini cupcake pans with paper liners. Grease the top with coconut oil.
-Bloom the grounded flax and chia seeds with the water.
- In a bowl, whisk together almond flour, cacao powder, baking soda, and pink salt.
- Add the flax and chia mixture and maple with the dry ingredients, mix until the batter forms.
-Divide the batter evenly among the cups and bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Make the buttercream:
-In the heat resistant bowl, whisk the egg whites and maple sugar over a pot of boiling water. Cook until the thermometer reaches 150 to 160 F degree, stir often.
-Use the whisk attachment, begin whisking the egg mixture on high speed until it is fluffy and hold its shape. Switch to a paddle attachment and start pouring the coconut oil. Mix until the oil is fully incorporated.
-With a piping bag, fill the bag up to a comfortable amount. Cut the tip of the bag, to about 3/4 inch and pipe a ghost list figure. With a little bit of melted chocolate, use another piping bag or toothpick to make the face on the ghost.
Make the vegan whipped cream:
-Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Bat the coconut cream on high speed until it begins to thicke and peaks form. The reamining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.
-Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until read to use.
xo, Sweet Laurel