I am a chocoholic and I’m not ashamed to admit it. I love chocolate, all chocolate, all the time. In my opinion, nothing beats a fresh piece of chocolate cake and a steaming hot cup of tea after a long day. True bliss.
But I am also conscious of the consequences that highly processed, sugar-laden cakes found in the shops reap on my body.
No longer do we have to weigh the pros and cons of chocolate cake consumption! I have found an answer to all of the chocolate cake loving girls out there! So today, I thought I would share a chocolate recipe with you that you can unapologetically eat throughout the day: chocolate cupcakes made with fresh vegetables in place of flour. This is the ultimate, decadent, ‘healthy’ chocolate cupcake recipe, which means we can now celebrate the fact that we can eat chocolate cake for breakfast, lunch and dinner!
I love these chocolate cupcakes not only because the vegetables make the cakes super moist and decadent, but they are just SO easy to make and highly adaptable to whatever you have in your cupboards. Don’t have gluten free flour? No problem! Substitute for oats or ground almonds. Don’t have honey? Use maple syrup, agave nectar or any other liquid natural sweetener. You can also substitute the eggs for a tablespoon of chia seeds to make this recipe suitable for vegans, and the lack of wheat flour makes it perfect for coeliacs!
(And I have to admit, it has brought me more satisfaction than it should to see my friends, who live off of pizza and claim they hate vegetables, enjoy these cupcakes, clueless of their contents. One small win at a time!)
The best part? You can experiment with different flavours! Today I made my favourite rendition of this recipe: raspberry! After putting the batter into the cupcake papers, I poked a few raspberries into the mixture. When they came out of the oven, the raspberries became molten hot and almost melted into the gooey chocolate mixture- heavenly! When I’m feeling extra cheeky I whip up some cream to put on the top, and top that with some more raspberries, which also makes it perfect to bring to a party. My flatmate loves the almond butter version, where I swirl some almond butter into the mixture one they’re in the tray, then smother the top of each baked cupcake in almond butter, which drips down the sides and becomes beautifully melty. Try shredded coconut, blueberries, apples, chia seeds- whatever you have at hand!
2 medium sweet potatoes, grated
1 small, or half a large, courgette, grated
1 cup cacao powder (or unsweetened coco powder)
¼ cup buckwheat or rice flour
1 tsp Baking powder
½ cup coconut oil, melted
½ cup honey
1 tsp vanilla
Pinch of salt
Preheat the oven to 180 degrees Celsius.
Grate the sweet potato and courgette on the thin side of a cheese grater, then chuck in all of the other ingredients. It couldn’t be any simpler! Depending on the size of your vegetables, you may have to adjust slightly, by adding in more coconut oil if the ingredients don’t mix together (although you do want a relatively dry mixture as the vegetables give out moisture as they cook), or adding in a bit more flour if the mixture is wet.
Put this batter into cupcake liners, add in your own flavours (as I added in raspberries today) and put the tray in the oven.
The cakes typically take 18-20 minutes to bake, but you want to make sure that they are no longer soft or gooey to the touch.
Let them cool for a few minutes to set and firm up, then enjoy!
Send us a picture of your creation, and let us know your favourite flavour combination!