Holiday baking does not have to be all red and green. Just making a delicious cupcake garnished with ganache swirled buttercream (vegan) and sprinkled with honey roasted almonds would be perfect for any celebration! Not only are these cupcakes perfect for any celebration, but they are also perfect for everyone!
These vegan chocolate cupcakes came out absolutely perfect and dare I say better than the lactose and egg version! I was so excited to share these with my vegan and non vegan friends! Everyone loved them! Since this cake is so simple to make and only takes one bowl, I think that this will be my new go to chocolate cake recipe!
The cupcakes are made with the brand new Almond Breeze Almondmilk Cashewmilk Blend. The blend combines the goodness of almonds with the creaminess of cashews. Almond Breeze Original Almondmilk Cashewmilk is lactose free, soy free, and calcium enriched, perfect for drinking and baking with!
Since we have been trying a new diet with my daughter and limiting her dairy consumption, we have been going through this Almondmilk Cashewmilk like crazy! I would love to know what other recipes you have tried using Almond Breeze Almondmilk. You can also enter your ideas to the Almond Breeze’s Imagine the Blendabilities site for a chance to win a Kitchen Prize Pack!
This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com