When you want to share sweets with vegan friends and family, use this recipe as a substitute for those in the Special Occasion section. These cupcakes are not only gluten free, they are also made without dairy or eggs—not an easy feat. Make your own delicious creation by pairing them with Vegan Buttercream (page 95), Vegan Chocolate Frosting (page 92), or Vegan Coconut Whip (page 94). Thanks to Ali Segersten from wholelifenutrition.net for giving me a head start on this recipe.
Sweetness: Medium
Recipe information
Yield
makes 9
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, cocoa powder, arrowroot powder, ground chia seeds, flax meal, salt, and baking soda. In a medium bowl, whisk together the coconut milk, agave nectar, vinegar, and vanilla extract. Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
