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Dairy and Egg Free Oreo Cupcakes
FUNWITHALLERGIES18Ingredients
65Minutes
340Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 packets OREO® Cookies
- 2 cups sugar
- 3 cups flour
- 6 Tbsp. cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 Tbsp. vanilla extract (I use the one with the seeds in)
- 2 Tbsp. vinegar (: I prefer to use balsamic vinegar)
- 4 Tbsp. chickpea brine (optional: this cake works fine without, I just think it has a slightly nicer texture with this addition)
- 1/2 cup oil (: I used coconut oil)
- 150 grams chocolate (dairy free, I use Whittakers)
- 2 cups water
- 1 packet firm tofu
- 1 can coconut cream (refrigerated overnight)
- 1 cup yoghurt (coconut)
- 1/2 cup icing sugar
- 200 grams dairy free margarine
- 100 grams icing sugar
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat1.5g |
| Cholesterol0mg0% |
| Sodium320mg13% |
| Potassium70mg2% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber1g4% |
| Sugars33g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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