-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CUPCAKES
| 160g | milk (1/2 cup + 4tbsp ) |
| 80g | mashed bananas or apple sauce (1/2 cup) |
| 70g | maple or agave (1/4 cup) |
| 35g | coconut sugar (3 tbsp) |
| 140g | oat flour (1 cup + 1.5tbsp) |
| 20g | tapioca starch (optional) (1.5 tbsp ) |
| 1 | tsp bicarbonate of soda |
| 120g | almond flour (1 cup) |
| Pinch of salt | |
| 40g | freeze dried raspberries (3 handfuls) | 80g | vegan white chocolate (1/2 cup) |
FROSTING
| Melted White chocolate or powdered sugar icing (I used monkfruit as a natural alternative) |
Soft and fluffy ultra moist white chocolate loaf filled with bursts of sweet and tangy raspberries 😋
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
- Once the batter is smooth, stir in the white chocolate and raspberries, pour into a small loaf tin and bake for 25 minutes until just golden
- For the frosting, either drizzle in melted white chocolate, or add a little plant milk to your monkfruit sweetener for a white icing. Drizzle on top and serve warm.