Chocolate Cupcakes with Aquafaba Ganache


  • 180g gluten-free flour blend
  • 60g cacao powder
  • 160g coconut sugar
  • 1 tsp baking powder
  • 250ml non-dairy milk (we used coconut)
  • 80ml Extra Virgin Olive Oil
  • Juice of half a lemon
  • 1 Flax Egg - 1 tbsp ground flaxseed mixed with 3 tbsp boiling water


    1. In a mixing bowl combine all dry ingredients: flour, cacao, coconut sugar and baking powder.

    2. Make your flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp boiling water.

    3. Add milk, olive oil, lemon juice and flax egg to the dry ingredients and mix until combined. Spoon into cupcake cases and bake at 180 degrees C for 15 minutes.

    4. To make the aquafaba ganache, start by emptying the liquid from one tin of chickpeas into a large mixing bowl. Using an electric whisk, start whipping the liquid until it turns frothy. At this point adding 1 tsp of cream of tartar can help it to thicken.

    5. Gradually add in the coconut sugar. Keep whisking for a good 10 - 15 minutes until you achieve stiff peaks.

    6. Gently fold through the melted chocolate and leave in the fridge to thicken for 30 mins before frosting the cooled cupcakes.