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Vegan chocolate cupcakes.

These 100 percent vegan cupcakes are a real treat! In addition, they contain many good nutritional values.


6 cupcakes:

  • 55 g spelt flour.

  • 1 large ripe banana (about 95 g)

  • 25 g Almond flour

  • 25 g Whole oat flour

  • 15 g Raw cocoa powder.

  • 10 g Maca powder.

  • 15 ml Unsweetened almond milk.

  • 100 g date spread (recipe in previous blogpost)

  • 5 g Baking powder

  • 25 g Chocolate drops.

  • 3 tbsp Maple syrup

  • Pinch of salt


  • Preheat the oven to 180 degrees.

  • Mash the banana.

  • Mix all dry ingredients together.

  • Stir the banana together with the syrup and almond milk into the other ingredients.

  • Line a (cupcake) baking tin with paper cups.

  • Divide the batter between the cups and place the baking tin in the oven for 20 - 25 minutes.

  • (Check the doneness by piercing the center of a cupcake with a toothpick, if the toothpick comes out “clean” they are done)

  • Let the cakes cool on a wire rack and then place them in a tightly closed jar.

  • (They taste even better the day after!)



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