Prep 30 mins
Cook 30 mins
These are great for those on gluten-free or sugar-free diets. Agave nectar can be consumed by some diabetics so consult physician.
- 158.51 ml soymilk
- 59.14 ml canola oil
- 177.44 ml agave nectar
- 9.85 ml vanilla extract
- 1.23 ml almond extract
- 59.14 ml tapioca flour
- 29.58 ml flax seed meal
- 78.07 ml almond meal
- 118.29 ml rice flour
- 118.29 ml quinoa flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 118.29 ml margarine
- 118.29 ml agave nectar
- 9.85 ml vanilla
- 78.07 ml cocoa powder
- 118.29 ml non-dairy powdered milk
- Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
- Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
- Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
- Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
- Let cool in pan for 1 hour to allow agave to set.
- Mix together margarine, agave, and vanilla until smooth.
- Add cocoa powder (sift if necessary).
- Add powdered soy milk.
- If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
- Frost cupcakes and enjoy!
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.
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.
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.