Preparation time: 20 min.

Cooking time: 25 min.

Difficulty: Medium


  • 300g wholemeal flour type2
  • 60g bitter cocoa
  • 1 or 2 sachets baking yeast
  • 3 teaspoons organic peanut butter
  • 150ml Veggò® - Aquafaba
  • 250g whole brown sugar
  • 1 teaspoon apple cider vinegar



  • In the planetary mixer, whip the Veggò® – Aquafaba until stiff together with the sugar and apple cider vinegar at maximum speed for 10 min. Set aside.
  • In a bowl, sift the wholemeal flour, cocoa, baking powder and sugar. Add the peanut butter with the help of a whisk. If the dough is too dry and can’t be worked, add a vegetable drink to reach desidered consistency.
  • Add the whipped Veggò® – Aquafaba into the mixture, gradually, mixing with movements from the bottom upwards until the mixture is smooth and homogeneous
  • Preheat the oven to 180 ° C.
  • Distribute the dough in the cupcakes bins; bake in the oven for about 20 min. at 180 ° C.


  • To obtain more firm and compact structure, cool down Veggò® - Aquafaba in the fridge.

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