Chocolate Cupcakes

-Vegan & Gluten Free-

Adapted from Angela Liddon’s Blog Oh She Glows


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

  1. Preheat oven to 175 degrees Celsius
  2. Line a cupcake tin with 12 cupcake liners
  3. Combine: milk, sugar, oil, vinegar, and vanilla into a large mixing bowl
  4. Whisk: flour, cocoa powder, baking soda, and salt until no clumps remain
  5. Add dry flour mixture to wet ingredients & mix until smooth
  6. Spoon batter 2/3 rds full into each cupcake liner
  7. Bake for 20 to 24 minutes or until inserted toothpick comes out clean
  8. 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!