Prep 15 mins
Cook 20 mins
- 1⁄2 cup ripe banana, mashed
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup granulated sugar
- 1⁄3 cup canola oil or 1⁄3 cup vegetable oil
- 2⁄3 cup soymilk or 2⁄3 cup rice milk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup dark chocolate, finely chopped
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
- Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don’t over mix or you’ll get tough cupcakes. Small lumps are fine.
- Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
- Bake 20-22 minutes or until a toothpick comes out clean.
I was extremely impressed with these cupcakes and will definitely make them again!
They were really moist and delicious :)
I found the amount of almond extract a little overwhelming and will try putting in a bit less next time. I preferred the cupcakes without chocolate.. but with was also delicious.
I made them with a cream cheese frosting which worked well.
Highly recommended :)
This came out terrific! I was nervous because I've never made vegan cupcakes before. But if I were a naive taste tester I don't think I would be able to guess that this is vegan -- it's still flavorful and delicious, texture is very nice and moist.
One possible modification: I substituted coconut milk from Trader Joe's for soy or rice milk. I think it worked great. I also grated a Trader Joe's "Dark chocolate Lover's" chocolate bar, which is high-quality, 85% cacao and totally dairy free!
This will definitely be on my 'best of 2011' list - these are fantastic cupcakes. Soft and moist cake, but airy...which I find can be tricky in vegan baking. Granted, I used all-purpose (unbleached) flour, normally I add something whole grain. But I really think it's the addition of banana that made these so fantastic. And another reviewer said, the banana flavour is subtle and the almond really compliments. I also agree that you could cut down a bit on the sugar if you wanted to. However as a birthday treat mainly for children, it was a great recipe to follow exactly as written. A cream cheese or peanut butter frosting would be great with these - I paired with Orange Frosting.