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

READY IN: 1hr
SERVES: 9
YIELD: 9 Cupcakes
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cupcakes.
  • 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.
  • Frosting.
  • 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!
Advertisement