Cucumber Salad with Mocha Cupcakes
This plant-based duo combines a crisp cucumber salad and rich mocha cupcakes to slay both your greens and sweet tooth in one sitting.
Ingredients
Cucumber Salad:
- 2 cucumbers sliced thin
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp agave syrup
- 1 tbsp fresh mint chopped
- ½ tsp sesame oil
Mocha Cupcakes:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ cup coconut sugar
- ⅓ cup vegetable oil
- 1 tsp apple cider vinegar
- ¾ cup brewed coffee
- 1 tsp vanilla extract
- ½ cup almond milk
Instructions
Cucumber Salad:
- Slice cucumbers and toss in a large bowl.
- Whisk vinegar, agave, sesame oil, and salt in a small bowl.
- Pour over cucumbers and toss to coat.
- Sprinkle chopped mint on top.
- Chill in the fridge for at least 10 minutes.
Mocha Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake tin.
- In a large bowl, mix flour, cocoa, baking soda, and sugar.
- In another bowl, whisk oil, coffee, almond milk, vinegar, and vanilla.
- Combine wet and dry ingredients. Stir until smooth.
- Fill liners ¾ full and bake for 22–25 minutes.
- Cool completely. Frost if you’re fancy—or just devour as-is.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 35
- Total Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0.5g
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 15%
- Vitamin C: 9%
- Potassium: 7%
- Iron: 10%
- Calcium: 8%
✨ Additional Notes & Tips
- Add crushed walnuts or chocolate chips for drama.
- Swap mint with basil for a quirky twist.
- Use decaf coffee if it’s past your bedtime (or your therapist said so).
- Store cupcakes in an airtight container—they’ll keep moist for 3 days.
- Chill the salad for extra crunch; it’s basically cucumber botox.