Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate
photo by CookiesCupcakes
- Ready In:
- 2⁄3 cup soymilk
- 1⁄4 cup canola oil
- 3⁄4 cup agave nectar
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄4 cup tapioca flour
- 2 tablespoons flax seed meal
- 1⁄3 cup almond meal
- 1⁄2 cup rice flour
- 1⁄2 cup quinoa flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup margarine
- 1⁄2 cup agave nectar
- 2 teaspoons vanilla
- 1⁄3 cup cocoa powder
- 1⁄2 cup 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!
Questions & Replies
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Excellent. We've recently decided to go vegan for one year. I'm blogging about it at veganforayear.com.<br/><br/>My mother-in-law is also in town for Christmas, and she's gluten intolerant.<br/><br/>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.
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.