VEGAN + GLUTEN FREE CHOCOLATE CUPCAKES
These chocolate vegan cupcakes are so moist, so smooth and not overly sweet. You would not even know they were vegan with their texture and flavor. Surprise your guest, friends or family with this sweet vegan treat!
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INGREDIENTS
Makes 10 Cupcakes
1 Teaspoon apple cider vinegar
1 Cup almond milk or vegan milk of choice
1 Cup of gluten-free flour (all purpose)
1/4 teaspoon salt
1/2 teaspoon of baking powder
3/4 teaspoon of baking soda (see notes)
3/4 cup of granulated sugar
1/3 cup unsweetened cocoa powder
1/2 cup coconut oil or coconut butter (melted)
Note - For the baking soda 1/2 teaspoon + 1/4 teaspoon = equals 3/4 teaspoon.
TOOLS
Cupcake liners
Cupcake pan
2 Large bowls
Sifter
Spatula
Whisk
Preparation
- Preheat oven to 350 F.
- Line a cupcake pan with your liners.
- Combine the almond milk and apple cider vinegar in a medium bowl to create
the mock buttermilk.
- Let this mixture sit for 3-5 minutes.
- Sift together all of the dry ingredients into a large bowl.
- Pour in your “mock” buttermilk, melted coconut oil, and vanilla into the dry ingredient bowl and mix or stir until all is combined.
- Spoon the mixture into the cupcake liners (3/4 cups full) and bake for 20 minutes.
- Before decorating or serving them let them cool at room temperature for 8 - 10 minutes.
Enjoy!
Disclaimer - Remember that these cupcakes are NOT going to be like your REGULAR cupcakes. These are not made with regular flour, eggs and butter. Nonetheless these vegan chocolate cupcakes are DELICIOUS and a great substitute to have in your recipe index!