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    You are in: Home / Recipes / Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate Recipe
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    Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

    Average Rating:

    6 Total Reviews

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    • on December 25, 2010

      Excellent. We've recently decided to go vegan for one year. I'm blogging about it at veganforayear.com.

      My mother-in-law is also in town for Christmas, and she's gluten intolerant.

      So these cupcakes were great. I wouldn't even say, they're good considering. They're just good. With recipes like these maybe we'll continue to be vegan after the year.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2012

      The first time I made these I joked that they tasted like punishment. I think it's the quinoa flour taste I don't like. But the frosting was aaaamaaaazzzing, only it turned out too soft and when I tried thickening it with soy powder it changed the taste/consistency. I could never get it quite right. That said, I am happy that there is an option for a gluten-free, sugar free and vegan cupcake. I would make it again, but not too often.

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    • on May 14, 2010

      For what these are (gluten-free, sugar-free cupcakes) they are EXCELLENT. They feel like a cupcake (perhaps a bit more spongy), which is so rare. My blood sugar levels are really sensitive to sugar, and my friend is celiac, so this was an excellent recipe for us! Thanks for posting.

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    • on February 15, 2010

      I used sorghum for the rice and quinoa flours and added 1 1/2 tsp vegan egg replacer. I also used honey, but think it came out too sweet, so would use 2/3 cup and try a little more baking powder. I like that it doesn't use butter/margarine. I filled the cups full and they spread out at the top, so next time I will fill them 3/4 full. The almond flavor was a bit strong (think I put more than 1/4 tsp in) so I might try taking it out. I think this WOULD be a good pancake recipe. I'll have to try. I didn't use the frosting, as I already had some made up from another batch. I also used rice milk.

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    • on February 18, 2009

      These cupcakes turned out perfectly. They were light and fluffly. We used the same recipe to make pancakes this morning (without the icing) and they were awesome :)

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    • on July 02, 2008

      Absolute perfection! I have been searching for a GF, Vegan and Agave sweetened cake recipe that works. I found some, but none actually had the look, mouth feel and texture or a regular cake. That was until I found this recipe. Thank You! CookiesCupcakes please send me any recipes that you have!

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    Nutritional Facts for Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

    Serving Size: 1 (56 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 182.2
     
    Calories from Fat 129
    71%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 244.5 mg
    10%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.2 g
    4%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    agave nectar

    tapioca flour

    quinoa flour

    agave nectar

    non-dairy powdered milk

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