Buckwheat Vegan Cupcakes
Delight your taste buds with these wholesome and irresistible Buckwheat Vegan Cupcakes, a perfect blend of nutrition and indulgence. Made with nutrient-rich buckwheat flour and almond flour, these cupcakes boast a naturally gluten-free base that's hearty yet tender. A hint of cinnamon adds warmth, while maple syrup lends a touch of natural sweetness. The secret to their fluffy texture lies in the vegan "buttermilk," created by combining plant-based milk and apple cider vinegar. These cupcakes come together effortlessly in just 35 minutes, making them an ideal treat for busy days or special occasions. Serve them as-is for a simple snack or top with your favorite vegan frosting to elevate them into a decadent dessert. Perfect for health-conscious bakers and those with gluten-free or vegan dietary preferences, these cupcakes strike the perfect balance between wholesome and delicious.
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Recipe Information
Ingredients
- 1.5 cups Buckwheat flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon
- 1 cups Plant-based milk (such as almond or oat milk)
- 1 tablespoons Apple cider vinegar
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil (melted)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the buckwheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Mix well to combine.
In a separate bowl, whisk together the plant-based milk and apple cider vinegar and let it sit for 2 minutes to create a vegan 'buttermilk.'
Add the maple syrup, melted coconut oil, and vanilla extract to the vegan buttermilk. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately as-is, or frost with your favorite vegan frosting once cooled.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 114.4 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 463 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
