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Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

  • 9servings
  • 60minutes
  • 182calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B12
MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 158 1/21 ml soymilk

  2. 59.14 ml canola oil

  3. 177.44 ml agave nectar

  4. 9.85 ml vanilla extract

  5. 1 1/53 ml almond extract

  6. 59.14 ml tapioca flour

  7. 29 1/28 ml flax seed meal

  8. 78.07 ml almond meal

  9. 118 1/59 ml rice flour

  10. 118 1/59 ml quinoa flour

  11. 4.92 ml baking powder

  12. 2.46 ml baking soda

  13. 1 1/53 ml salt

  14. 118 1/59 ml margarine

  15. 118 1/59 ml agave nectar

  16. 9.85 ml vanilla

  17. 78.07 ml cocoa powder

  18. 118 1/59 ml non-dairy powdered milk

Instructions Jump to Ingredients ↑

  1. Cupcakes.

  2. Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.

  3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.

  4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.

  5. Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.

  6. Let cool in pan for 1 hour to allow agave to set.

  7. Frosting.

  8. Mix together margarine, agave, and vanilla until smooth.

  9. Add cocoa powder (sift if necessary).

  10. Add powdered soy milk.

  11. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.

  12. Frost cupcakes and enjoy!

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