130g all - purpose flour
130g BONRAW Coconut Blossom Sugar
40g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
160ml almond or cashew milk
60ml rapeseed oil
A few drops of vanilla extract
Preheat oven to 180C.
Grease and line a cupcake tray with paper liners and set aside.
In a large mixing bowl, combine flour, coconut blossom sugar, cocoa, baking powder, bicarbonate of soda and salt until well blended.
Mix in milk, coffee, oil and vanilla.
Pour batter into each paper liners, filling almost to the top. It’s quite a runny consistency.
Bake for 15 – 18 minutes
Remove and let cool completely before decorating with your choice of frosting.