After 10 long days of cooking, eating, drinking, dancing, laughter and fun I am finally back to blogging. My cousins wedding turned out to be one big party which is yet to get over. This has to be the perfect start to 2012!
Though I cooked every single day and took tons of photos (not of food) I really missed blogging. This is actually the first I time I took such a long break. I think this actually made me realize how addicted I am to blogging.
I am so excited to be finally back! Hope you all are having a fabulous 2012 so far. What could be better than a chocolate cupcake to start the New Year? Here is a simple Chocolate cupcake with a twist. This cake is sweet and spicy. Yes! I paired cocoa with red chili and all I can say is that it’s a match made in heaven. I simply love the hint of spice and the after taste of chili in this fluffy cup cake.
These cup cakes are really lite. They are healthy with a combination of whole wheat flour and oat flour, vegan like most of my other bakes and completely oil free! When I initially started experimenting with vegan recipes I used a lot of oil in my bakes. I wasn’t really convinced that it was the right thing to do. Slowly I started experimenting on cutting down oil in recipes by replacing it with vegetable and fruit purees to add moisture. This is the first time I made cup cakes with no oil. I had kept my fingers crossed till the cakes came out of the oven. But to my surprise, these cakes had risen really really well and looked soft, moist, spongy and fluffy. Cake was slightly stuck to the liners but that could be because I hadn’t really greased the liners. 3 cup cakes down and I still can’t believe that there is no oil in the recipe.
These cup cakes are unbelievably spongy and fluffy! If you are not a fan of spongy cakes then this might not be for you. I generally like slightly dense cakes and this has to be the fluffiest cake I have ever baked. Prunes add the right amount of moisture and coffee, cocoa combination makes the cake dark and beautiful. But the best thing about the cake is the after taste of chili in it. I have used a combination of super spicy Indian chilli powder and a Thai sweet chili sauce. You could reduce the amount of sugar if you want to but the sweetness is perfect for the amount of spice for me.
All together I am very happy with the result in this recipe. It’s different from the regular cupcakes. It’s not buttery and rich but it’s soft and fluffy. Definitely make these cup cake to be assured that no oil can still mean delicious cakes.
- ¾ cup whole wheat flour
- ¾ cup oat flour
- ¾ cup cane sugar
- ¼ cup cocoa
- ½ tsp chili powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup water
- ¼ cup pureed prunes
- 2 tbsp flax seed + 6 tbsp water
- 1 tbsp vinegar
- 2 tbsp sweet chili sauce
Pre-heat the oven at 180 degree C.
Mix flax seed meal with 6 tbsp of water, stir well and keep aside.
Combine all the dry ingredients in a bowl and mix together. In a separate bowl mix all the wet ingredients together and stir to combine.
Pour the wet ingredients to the dry ingredients and stir till combined. Pour it into cup cake liners and cake at 180 degree C for 15 to 20 minutes. Cake should spring back when slightly pressed right in the center.
Let them cool completely and dust them with a combination of cocoa and chili powder before you serve.