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Vegan Chocolate Cupcakes with Cacao-Avocado Frosting

Vegan Chocolate Cupcakes with Cacao-Avocado Frosting


For the cupcakes

1 cup soymilk

1 teaspoon vinegar

1 cup granulated sugar

2 teaspoons instant coffee

⅓ cup canola oil

2 teaspoons vanilla extract

1¼ cup flour

⅓ cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

For the frosting

1 ripe avocado

¼ cup semi-sweet chocolate chips, melted

1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line a muffin tin with 12 paper cups.
  2. Take a blender. Add together the milk and vinegar, and set aside for a few minutes until the milk curdles.
  3. Add in the sugar, instant coffee, oil, and vanilla and blend until foamy.
  4. Sift flour, cocoa powder, baking soda, baking powder and salt into the blender.
  5. Blend for a minute, until smooth.
  6. Fill muffin cups 2/3 way full.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. For the frosting: Scoop out the avocado, and place in a food processor.
  9. Add the melted chocolate and vanilla, and puree until smooth. This will set once cold.
  10. Frost the cooled cupcakes, and enjoy!

 Picture Courtesy: Sarah Fennel

Picture Courtesy: Sarah Fennel

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