Buckwheat Vegan Cupcakes

Delight your taste buds with these wholesome and irresistible Buckwheat Vegan Cupcakes, a perfect blend of nutrition and indulgence. Made with nutrient-rich buckwheat flour and almond flour, these cupcakes boast a naturally gluten-free base that's hearty yet tender. A hint of cinnamon adds warmth, while maple syrup lends a touch of natural sweetness. The secret to their fluffy texture lies in the vegan "buttermilk," created by combining plant-based milk and apple cider vinegar. These cupcakes come together effortlessly in just 35 minutes, making them an ideal treat for busy days or special occasions. Serve them as-is for a simple snack or top with your favorite vegan frosting to elevate them into a decadent dessert. Perfect for health-conscious bakers and those with gluten-free or vegan dietary preferences, these cupcakes strike the perfect balance between wholesome and delicious.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Buckwheat flour
• 0.5 cups Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoons Cinnamon
• 1 cups Plant-based milk (such as almond or oat milk)
• 1 tablespoons Apple cider vinegar
• 0.5 cups Maple syrup
• 0.25 cups Coconut oil (melted)
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, sift together the buckwheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Mix well to combine.

Step 3

In a separate bowl, whisk together the plant-based milk and apple cider vinegar and let it sit for 2 minutes to create a vegan 'buttermilk.'

Step 4

Add the maple syrup, melted coconut oil, and vanilla extract to the vegan buttermilk. Mix until well combined.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve immediately as-is, or frost with your favorite vegan frosting once cooled.

Nutrition Facts

Serving size	681.9 grams (681.9g)

Amount per serving	% Daily Value*
Calories	1880

Total Fat 91.80g	118%
Saturated Fat 54.00g	270%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2280mg	99%
Total Carbohydrate 260.00g	95%
Dietary Fiber 25.50g	91%
Total Sugars 114.40g
Protein 35.20g	70%

Vitamin D 100IU	500%
Calcium 463mg	36%
Iron 7mg	38%
Potassium 1009mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 7.0%

Carbs: 51.8%