These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Each serving provides 318kcal, 4g protein ...

This vegan chocolate cake recipe was shared by chef Rob Yaffe from the Garden Grille. The cake is made with silken tofu, vegan chocolate chips, and other vegan ingredients. The recipe also ...

Make sure you leave a little bit of time for the iced cupcakes to set in the fridge before serving. The vegan cupcakes can be frozen (un-iced) for up to 3 months if well-wrapped.