Gluten and Dairy Free Chocolate Cupcakes
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 1⁄4 cup tapioca flour
- 2 tablespoons garbanzo flour
- 1⁄4 cup rice flour
- 1⁄3 cup oat flour (gluten-free)
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup cocoa
- 3⁄4 cup sugar
- 1 teaspoon rice vinegar
- 1 cup rice milk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄3 cup canola oil
- 1⁄3 cup oat flour (gluten-free)
- 1⁄3 cup tapioca flour
- 1⁄2 teaspoon xanthan gum
directions
- Preheat oven to 350 degrees.
- Grease 12 muffin cups.
- Blend first 9 ingredients; set aside.
- In another bowl, blend vinegar, rice milk, vanilla and oil; set aside.
- In third bowl, mix last 3 ingredients together.
- Add rice milk mixture to first flour mixture and mix well.
- Add remaining flour mixture and blend until smooth. Beat for 1 minute more.
- Pour batter into prepared muffin tins and bake for 25 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!