COFFEE ALMOND CRUNCH CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

11⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 tsp instant espresso powder

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

3 tbsp instant espresso powder dissolved in 1⁄4 cup water

FOR THE GANACHE

1 cup semisweet chocolate chips (dairy-free)

1⁄4 cup canned coconut milk, mixed well before measuring

2 tbsp canola oil

1 cup chopped toasted almonds

Chocolate-covered espresso beans for garnish

NUTRITIONAL VALUES

Calories: 718kcal
Fat: 36.4g (11.6g S.Fat)
Carbs: 92.9g
Protein: 7.4g
Sugar: 49.9g
Sodium: 177mg

METHOD

To make the cupcakes: Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coconut milk, oil, vinegar, vanilla, and espresso powder in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting.

To make the frosting, cream shortening with a stand or hand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear.

Melt the chocolate chips and coconut milk in a double boiler or in the microwave to make the ganache. Whisk in the oil until it is completely smooth.

Once the cupcakes have completely cooled, slice the dome off the top of each one and pipe with a layer of frosting. Replace the cupcake top on top of the frosting. Cover the dome of the cupcake with a thin layer of ganache and sprinkle with almonds. Garnish with a bit more frosting and an espresso bean.

RASPBERRY SWIRL COFFEE CAKE

SERVES One 8-Inch Cake

FOR THE STREUSEL TOPPING:

1⁄4 cup all-purpose flour

1 cup roughly chopped pecans

1⁄2 cup brown sugar

1 tbsp ground cinnamon

1⁄2 tsp nutmeg

3 tbsp canola oil

FOR THE CAKE:

2 cups all-purpose flour

1⁄2 cup sugar

1⁄4 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1 cup soy, almond, or rice milk

1⁄2 cup canola oil

1 tbsp white or apple cider vinegar

2 tsp pure vanilla extract

2 cups raspberries, fresh or frozen

NUTRITIONAL VALUES

Calories: 2278kcal
Fat: 134.4g (11.6 S.Fat)
Carbs: 274.8g
Protein: 19.1g
Sugar: 186.9g
Sodium: 2537mg

METHOD

To make the streusel topping: Combine the flour, pecans, brown sugar, cinnamon, and nutmeg in a medium mixing bowl. Toss with two forks, as if tossing salad, until the mixture looks crumbly. Crumbles should be about the size of small peas.

To make the cake: Preheat the oven to 180°C/350°F. Lightly grease an 8- inch-square pan.

Whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raspberries gently.

Fill the prepared pan halfway with batter, then evenly top with the streusel topping. Bake for 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting.

RECIPE NOTES

The cake batter and streusel topping can be combined in the pan, wrapped in plastic wrap, and refrigerated overnight. The next morning, bake fresh.