Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

By CookiesCupcakes on May 28, 2008

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Ingredients

    1. 2/3 cup soymilk
    2. 1/4 cup canola oil
    3. 3/4 cup agave nectar
    4. 2 teaspoons vanilla extract
    5. 1/4 teaspoon almond extract
    6. 1/4 cup tapioca flour
    7. 2 tablespoons flax seed meal
    8. 1/3 cup almond meal
    9. 1/2 cup rice flour
    10. 1/2 cup quinoa flour
    11. 1 teaspoon baking powder
    12. 1/2 teaspoon baking soda
    13. 1/4 teaspoon salt
    14. 1/2 cup margarine
    15. 1/2 cup agave nectar
    16. 2 teaspoons vanilla
    17. 1/3 cup cocoa powder
    18. 1/2 cup non-dairy powdered milk

Directions

  1. Cupcakes.
  2. Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
  3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
  4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
  5. Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
  6. Let cool in pan for 1 hour to allow agave to set.
  7. Frosting.
  8. Mix together margarine, agave, and vanilla until smooth.
  9. Add cocoa powder (sift if necessary).
  10. Add powdered soy milk.
  11. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
  12. Frost cupcakes and enjoy!
 
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