- 2 cups of all purpose unbleached flour – preferably organic
- 1 cup of coconut sugar
- 2 tsp of baking soda
- 1/4 cup of dark cocoa powder – I always use organic & fair trade
- 1 cup walnut pieces
- 1/4 cup diced sugar ginger
- 1/4 cup rum
- 1 cup of almond milk
- 1/2 cup canola oil
- 5 tbs of apple cider vinegar
- 4 tbsp coconut cream
- 1 tsp pure vanilla extract
- 1 cup organic icing sugar
- 1/4 cup dark cocoa powder
- 1/4 cup almond milk
- 1/4 cup ground cashews
- Preheat oven to 350 F. Line muffin tray with cupcake wrappers
- Add flour, baking soda, sugar and cocoa into a large bowl and sir till combined well.
- Add walnut and ginger pieces and mix well. Set aside
- In a separate bowl combine almond milk and canola oil. Mix well.
- Stir in vinegar and rum and mix very well.
- Pour in the the wet ingredients into the bowl with the flour and mix until combined.
- Pour batter 3/4 way up into the cupcake wrappers and bake for 30 minutes. Check for done-ness with a toothpick.
- In a bowl, mix all the icing ingredients, except the cashews, until smooth and leave in fridge till cakes cool.
- When the cakes are fully cool, swirl the icing onto each cake.
- Garnish with cashew sprinkles and serve.
The ingredients in this recipe are fully vegan. I switched to a whole foods, plant based diet a year and half ago and have never felt lighter, healthier, happier and more energised. But this meant I had to transform all the baking and cooking recipes I’d played with since I was nine years old—not a small task. I’m slowly getting there and this week I finally made my best vegan chocolate cake to date. You’d be hard pressed to see or taste the difference.
For Bun Dough:
• 1 cup organic whole wheat flour
• 1 cup organic all purpose flour
• 1 flax egg – 1 tbs ground flax seeds soaked in 1/4 cup of water
• 1 tsp salt
• 2 ¼ tsp active dry yeast
• 1 tsp coconut sugar
• 1½ cup warm water at 37-39 degrees C
• 1/3 cup canola oil
• 1 tbs oil for brushing
• 4 medium red onions diced
• 1/2 cup coconut sugar
• 4-5 green chilies diced (reduce as needed!)
• Juice of 1 lemon
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground nutmeg
• 1 tsp tamarind paste
• 1/3 cup curry leaf flakes
• 3 tbs coconut oil
• Black mustard seeds
1. Add yeast and sugar into small jug and pour in one cup of warm water. Cover and leave for ten minutes till the yeast froths.
2. Add the flour and remaining ingredients into a large electric mixing bowl and turn on the low setting. Mix for a minute. A flat mixing paddle woks well here.
3. Pour the yeast into the mixing bowl slowly.
4. Switch to the curved dough hook if you have it, and beat the mixture at the medium setting for two minutes. Add remaining water as needed till mixture takes on a dry dough like consistency.
5. Brush the inside of the bowl with olive oil to reduce the dough sticking to the sides. Cover the bowl with a cloth and leave for an hour in a warm place on the kitchen counter.
6. Take the dough out of the bowl and put it on a greased cutting board. Using a dough cutter, cut into 20 small pieces. Roll each piece into balls and put back in bowl.
7. Cover again and leave on counter for 45 minutes for the second rising.
*These buns can be made in advance and kept in freezer, so you can use them whenever you need.
1. Mix all the filling ingredients in a large bowl and leave to marinade in fridge for an hour.
2. Put a large pan on the stove at medium heat and add 1 tbs of black mustard seeds.
3. When the mustard seeds start to pop, bring heat to low and add the onion marinate to the pan. Stir well.
4. Cover and leave at the lowest heat setting for 45 minutes. Check every ten minutes and mix well to ensure nothing sticks to the bottom.
*Make sure to have the hood fan on full blast. The filling also can be prepared in advance and left in freezer till needed.
1. Preheat oven to 375 degrees F.
2. Cover large flat baking tray with parchment paper.
3. Take the dough balls out and roll them to small flat circles on a floured board.
4. Put 1 tbsp of the cooked onion filling into bottom end of the circle of dough. Pull top part of circle over bottom to form a half moon shape. Tuck the corners underneath and massage the dough into a round shape. Repeat for remaining dough and filling.
5. Line these buns on a tray, brush with olive oil, and put in oven for 15 minutes.
*Serve warm or at room temperature.
PS/ I’m Canadian so my measurements tend to include both metric and imperial. We’re known to drive two kilometers to the grocery store to buy a pound of sugar and a litre of orange juice. Go figure. The world’s a funny place!