When I first became vegan I flashed forward to the birthday parties David would attend and wondered how we would navigate them. Would I allow David to eat a non vegan cake for the day? Would I go to the bakery and pick up a vegan cupcake? Would I make 2 dozen cupcakes just so he could take one to the party? And then I stumbled upon all kinds of “cake for 2” recipes and realized that it was the perfect answer.
I’ve made big sacrifices for all of you, testing different combinations amounts, and flavors. These are my favorites. We celebrated David’s half birthday this summer with Chocolate Peanut Butter cupcakes and he LOVED them! I’ve also got a white cake recipe for you with Pretty Pink coconut icing dyed with frozen raspberries. And the pièce de résistance? Chocolate Orange Truffle Cupcakes. They are so delicious—not only will they be perfect for sending to parties with David, they are perfect for the nights that I am “in need” of some chocolate but don’t feel like going to the store. Bakery quality cupcakes, fresh from the oven and into my tummy in 30 minutes. Yes please!
Also, every time I make these David makes me sing Happy Birthday to him—the whole song—every single time. Silly boy!
Silicone baking cups are nice to use for these—they are sturdy and easy to peel off, but paper work too, or a well greased muffin tin, but that’s not as fun! All you need to mix these up are your measuring spoons and a cereal bowl! If you want to make these totally nut free for allergies or school restrictions, use soy, coconut, or hemp milk, and sub sun butter for the peanut butter if you want to try the Chocolate PB combo. What are you waiting for—make these today!
Chocolate Orange Cake
4 T flour
1 ½ t cocoa powder
2 T sugar
1/8 t baking soda (eyeball)
1/16 t salt
2 T non dairy milk
1 T coconut oil
¼ t vanilla
1/4 t orange extract
1 T chocolate chips, optional
Preheat oven to 350 degrees Fahrenheit. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the milk and coconut oil. Microwave for 30 seconds to melt oil. Add the orange and vanilla extracts and mix. Add the wet to the dry and stir till combined, whisking well. Batter will be thick. Divide batter between two cupcake liners and sprinkle with chocolate chips. Bake for 18-20 minutes or until a tester comes out clean. Allow to cool before frosting.
Chocolate Orange Ganache
1 T non dairy milk
1 t coconut oil
4 T chocolate chips
1/4 t orange extract
Heat almond milk and coconut oil in microwave for 45 seconds. Pour over chocolate chips and stir to melt chocolate. Add in orange extract and mix to combine. Let firm up for a few minutes at room temperature before frosting room temperature cupcakes. Ganache will continue to firm up at room temperature, making this perfect frosting for cakes to take on the go!
Peanut Butter Frosting
2 T peanut butter, creamy for best aesthetics (I used chunky PB as pictured)
¼ c powdered sugar
2 t non dairy milk
½ t vanilla
Mix frosting ingredients well. Frost room temperature cupcakes.
Coconut Cake
4 T flour
2 t shredded coconut
2 T sugar
1/8 baking soda
1/16 salt
2 T non dairy milk
1 T coconut oil
1 T applesauce
¼ t vanilla
Preheat oven to 350 degrees Fahrenheit. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the milk, coconut oil and applesauce. Microwave for 30 seconds to melt oil. Add the vanilla and mix. Add the wet to the dry and stir till combined, whisking well. Batter will be thick. Divide batter between two cupcake liners. Bake for 18-20 minutes or until a tester comes out clean. Allow to cool before frosting.
Pretty Pink Coconut Frosting
½ c powdered sugar
2 t milk
½ t vanilla
¼ t lemon
½ t coconut oil
5 frozen raspberries
Place frozen raspberries in a small dish and microwave for a minute to thaw. Place them in the center of a paper towel and squeeze out juice into a bowl. Add additional frosting ingredients to the raspberry juice to make your own naturally pink frosting!
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