-Vegan & Gluten Free-
Adapted from Angela Liddon’s Blog Oh She Glows
Ingredients
1 cup unsweetened almond milk
1 cup natural coconut sugar
1/3 cup melted coconut oil
1 tbsp. apple cider vinegar
1 tbsp. vanilla extract
1 1/2 cups tapioca flour
1/3 cup unsweetened cacoa powder
1 tsp. baking soda
3/4 tsp. Celtic sea salt
Directions
- Preheat oven to 175 degrees Celsius
- Line a cupcake tin with 12 cupcake liners
- Combine: milk, sugar, oil, vinegar, and vanilla into a large mixing bowl
- Whisk: flour, cocoa powder, baking soda, and salt until no clumps remain
- Add dry flour mixture to wet ingredients & mix until smooth
- Spoon batter 2/3 rds full into each cupcake liner
- Bake for 20 to 24 minutes or until inserted toothpick comes out clean
- Cool cupcakes on cooling rack
I made this cupcake without the icing to keep it simple & low sugar
The original recipe calls for all-purpose flour, but if you are after a GF alternative, tapioca flour or banana flour will do the trick!
Insert toothpick, if it comes out clean, they’re ready!