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Vegan Chocolate Cupcake Mix

Store

I decided to launch my own produce line to provide suitable options in stores and cafes for people like myself with food allergies, or those just looking for a healthier and more ethical option when dining out. I do my best to support local businesses, growers and try to use organic wherever possible in my products.

Vegan Chocolate Cupcake Mix

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Vegan Chocolate Cupcake Mix

12.95

These vegan cupcakes were inspired by a cake I cooked nearly every weekend when I was younger. This version is packed full of good quality whole-foods and is a great option for people follow a healthy ethical lifestyle. The best part about this mix is that it tastes as good as the real thing, if not better. It is so easy to prepare and all that is needed is some basic pantry items. You will have it in the oven in 5 and be eating them in an under hour! 

Ingredients
Organic coconut palm sugar, Australian almond flour, tapioca flour, cassava flour, organic coconut flour, organic raw cacao (4%), flax meal, cream of tartar, bi carbonated soda, psyllium husk, Australian flaky sea salt.

Added Ingredients

1/4 cup organic coconut oil, 1/3 cup organic almond milk, 1/4 boiling filtered water

CHEF DESIGNED AND HAND MADE IN AUSTRALIA FROM LOCAL AND IMPORTED INGREDIENTS
Contains tree nuts.
Manufactured in a facility that handles eggs, tree nuts, peanuts and soy.
Store in a cool, dry place away from direct sunlight.

Quantity:
Add To Cart

CUPCAKES EXTRA INGREDIENTS REQUIRED:
¼ cup melted organic extra virgin coconut oil, ⅓ cup organic almond milk, ¼ cup boiling filtered water.   

CUPCAKES EQUIPMENT REQUIRED: 
Measuring cups, large mixing bowl, electric mixer or hand whisk, cupcake tin, cupcake papers, dessert spoon, spatula, wire rack.   

CUPCAKES METHOD:

  1. Preheat oven to 160°C. 
  2. Grease 8 cupcake papers with some excess coconut oil and place into cupcake tin. 
  3. In a large mixing bowl place cupcake mix and make a well. Add in almond milk, coconut oil and boiling water to the dry ingredients. Whisk for 1 to 2 minutes until mix is smooth. 
  4. Allow to sit for 2 to 3 minutes. 
  5. Using a dessert spoon distribute the mixture evenly into the 8 cupcake papers and bake for 12 to 15 minutes. Test by placing a skewer or small knife in, if it comes out clean it’s ready, if not place back in oven for a further 2 to 3 minutes. 
  6. Remove cupcakes from the oven and place on a wire rack for 5 minutes. Carefully remove the cupcakes from the tin and place back onto the cake rack for a further 15 minutes. 

For best results eat the cupcakes within 24 hours or store in an air tight container in the refrigerator for 3-4 days. Thaw out for 30 minutes before eating.