These gluten-free chocolate cupcakes are perfect for decorating—then devouring—with little ones. Make one or all for, or with, the ones you love.
Ingredients
- ½ cup almond milk
- ¾ teaspoon apple cider vinegar
- 2 tablespoons flax meal
- 5 tablespoons water
- 1½ teaspoons baking soda
- ¹⁄3 cup sugar
- 5 tablespoons maple syrup
- 1 cup unsweetened applesauce
- ¼ cup melted coconut oil, plus extra for greasing pan
- ¼ teaspoon salt
- 1 cup gluten-free all-purpose flour, such as Bob’s Red Mill 1-to-1
- ½ cup cocoa powder
- ½ cup almond meal
- ¼ cup gluten-free oat flour
- FROSTING
- ½ cup almond milk
- 1¼ cups vegan chocolate chips
- ½ cup powdered sugar
Directions
For the cupcakes: Preheat oven to 325° F.
Combine the almond milk and vinegar, stir and let curdle while preparing remaining ingredients.
Prepare flax “eggs” in mixing bowl by combining flax meal and water; let rest for 5 minutes.
Add baking soda to the almond milk/vinegar mixture and stir (it should fizz).
Add sugar, maple syrup and almond milk mixture to the flax eggs and beat to combine. Add the applesauce, melted coconut oil and salt. Stir well.
Add flour, cocoa powder, almond meal and oat flour; beat to combine. (Batter should be a pourable consistency.)
Brush 12 muffin tins with coconut oil and divide batter evenly, filling each tin three-quarters of the way full. Bake for 20 minutes, until the batter springs back when pressed with your finger.
For the frosting: Heat the almond milk, then stir in the chocolate chips until melted. Whisk in powdered sugar to thicken.
Nutrition Analysis: 320 cal, 18 g fat, 0 mg chol, 220 mg sodium, 46 g carbs, 6 g fiber, 26 g sugar, 5 g protein.
Recipe courtesy Harmony Bakery.
