Description
With a tasty, tender and moist bite, these gluten-free vegan chocolate cupcakes will fool anyone into believing they are baked with gluten, eggs, and dairy.
Ingredients
Scale
Dry ingredients:
- 1 1/2 c. Cara’s Light Flour Blend (reserve 1/4 c. to the side)
- 1/2 c. unsweetened cocoa powder
- 1 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. xanthan gum
- 1/4 tsp. salt
Wet ingredients:
- 1 c. nondairy milk
- 1/3 c. vegetable oil
- 1 Tbsp. apple cider vinegar
Instructions
- Preheat your oven to 350 degrees. Grease or line a muffin tin.
- Whisk together the dry ingredients in a medium bowl. Stir in the wet ingredients and mix until just combined. The batter shouldn’t be too runny. If so, add a tablespoon of the reserved flour at a time until it thickens up. This trick helps to prevent getting too thick of a batter, especially if you are using a different flour blend.
- Pour into the muffin tin evenly and bake for 15-18 minutes or until the tops of the cupcakes spring back after gently pressing down.
- Remove from the pan and allow to fully cool on a wire rack before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 203
- Sugar: 14g
- Sodium: 123mg
- Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
