Vegan Hostess Cupcake
Hello & Happy Friday!!
This concoction came to mind while going through a nostalgic cooking phase.. well actually, I’m always in a nostalgic phase lol
Cooking a classic recipe is like taking a walk down memory lane and for me personally ..it solidifies the concept that you can still enjoy even the classic recipes while simultaneously putting a more modern healthy twist on things!
What’s strange is that.. I was never a hostess cake person from what I can recall and today I still don’t have an affinity for chocolate, but using banana in chocolate recipes completely changes the texture profile of everything.
What I love most about this recipe is that its effortless, fun to make, and a million times better than any “Hostess Cake” on the block being that its chock full of cacao, coconut oil, banana, and sans animal products!
Looking for the perf chocolate cupcake, but perhaps not wanting to make a hostess cake?! Use this recipe and top or fill with whatever your heart desires!
Why this recipe rocks:
Made with bananas
Great for parties
Great for kids
Fun to make
Can be made without buying the icing by simply making your own with butter, powdered sugar, and solid coconut cream!
- 1 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp
- 3/4 cup sugar
- 1/4 cup cacao
- 1 and 1/2 tbsp arrowroot
- 1 and 1/2 tsp vanilla extract
- 1 medium size banana
- 3 tbsp coconut oil
- 1/2 cup almond milk
- 1/2 cup Vanilla Dollop Gourmet Icing
- 1 cup Chocolate Dollop gourmet Icing
- Preheat oven to 350 degrees. Mix all the dry ingredients whisking them together, then combine the wet ingredients separately in a food processor excluding the vanilla and chocolate icing. Mix the wet into dry until just combined.
- Pour the mixture in silicone cupcake molds and bake for 15-20 minutes. Allow cupcakes to cool for 5 minutes on a cooling rack. With a turkey baster tool poke holes in the bottoms and inject the white icing. Top with chocolate icing and a swirl of vanilla icing.