Chocolate Cupcakes with Aquafaba Ganache

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

Aquafaba - liquid from 1x can chickpeas

120g Conscious Dark Side 75, gently melted

100g coconut sugar



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.

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