Vegan Green Tea Cupcakes and Vegan Chocolate Frosting

The matcha green tea flavor boldly steps forward in this dense, moist and wonderful cake. Luxuriously laden with chocolate (all dairy free, gluten free and vegan), no one will ever know this is not a “regular” whipped-creamy sort of chocolate frosting.

Ninja Note: Cut the quantity of green tea powder if you prefer a subtler tea taste.

P.s. I'm delighted to share my recipes with you. If you do publish this recipe on your site, your kindness of a link back to Kim Watkinson, the Ninja Baker is appreciated.

Ingredients: 

For Vegan Green Tea Cupcakes:

  • 1 cup caster sugar (or superfine sugar)
  • ½ cup expeller pressed coconut oil
  • 2 tablespoons ground chia seeds
  • 6 tablespoons warm water
  • 1 cup rice flour
  • ½ cup coconut flour
  • 2 tablespoons corn flour
  • 5 tablespoons matcha green tea powder
  • 1 ¾ teaspoons baking powder
  • ¾ cup melted dairy free green tea ice cream
  • (I used So Delicious Dairy Free)
  • 2 teaspoons vanilla extract


For Vegan Chocolate Frosting:

  • 1 cup non-hydrogenated dairy free butter flavored vegetable shortening
  • 3 ½ cups powdered sugar
  • 1 six-ounce container dairy free chocolate coconut milk “yogurt” (I used So Delicious Dairy Free)
  • 5 tablespoons sweet ground chocolate and cocoa (I used Ghirardelli)
  • 3 tablespoons unsweetened cocoa
Directions: 

For Vegan Green Tea Cupcakes:

Blend the superfine sugar and coconut oil with an electric mixer. Bloom the chia seeds in the warm water for 5 to 10 minutes. (The ground seeds will look goopy.)
In a bowl, whisk together the flours, matcha green tea and baking powder.
Starting and end with the flour mixture, alternate adding the dry ingredients with the melted green tea ice cream to the sugar / coconut oil blend. Mix well.
Pour in the vanilla extract.
Divide the batter into a muffin tin lined with cupcake cases.
Bake at 350 : 20 minutes for regular-sized cupcakes, 14 minutes for minis. (Or until a toothpick inserted in the centers comes out clean.)
Cool and frost with vegan chocolate frosting. 

Ninja Note: The cake batter will be thick.

For Vegan Chocolate Frosting: 

Fluff up the non-hydrogenated dairy free butter flavored vegetable shortening in an electric mixer. Slowly add ½ of the powdered sugar. Spoon in ½ of the dairy free chocolate coconut “yogurt.” Add the remaining powdered sugar. Empty the yogurt. Beat in the chocolate cocoas. Pipe onto the cooled cupcakes.