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Gluten Free Chocolate Cupcakes

Prep Time15 mins
Cook Time30 mins
Cooling Time30 mins
Total Time1 hr 15 mins
Servings: 8 cupcakes

Equipment

  • muffin pan
  • hand beaters/ kitchen aid whisk attachment

Ingredients

Cupcake Ingredients

  • 2 flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water)
  • 1/3 cup plant-based milk (I used oat milk)
  • 3/4 tsp apple cider vinegar
  • 1/4 cup coconut oil (melted)
  • 1 cup apple sauce
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1/4 cup oat flour
  • 1/2 cup brown rice flour
  • 1/2 cup coconut sugar/ brown sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt

Vegan Buttercream Frosting

  • 1/2 cup vegan butter (Miyokos/vegan Becel)
  • 2 cups vegan powdered sugar (I used the Wholesome brand)
  • 1 tsp vanilla

Instructions

Cupcake Directions

  • Preheat the oven to 375ºF and line a muffin tin with 8 muffin liners.
  • Prepare the flax eggs by adding 2 tbsp of flaxseed meal to a bowl with 6 tbsp of water. Let sit for 5-10 minutes until it becomes a yolky consistency.
  • Mix together the oat milk and the apple cider vinegar. Let sit for 8 minutes.
  • Melt the coconut oil and then set aside to cool.
  • Combine all the dry ingredients together in a large bowl.
  • After ten minutes, add the flax egg, coconut oil and the apple sauce to the milk/apple cider vinegar mixture. Mix together.
  • Add the wet ingredients to the dry ingredients. Thoroughly mix together. The batter should be wet, but not overly runny. Thinner than a cookie batter consistency.
  • Evenly distribute the batter among the 8 muffin liners, filling the cups up 3/4 of the way. Before placing in the oven, tap the muffin pan on the counter so that the batter is evenly spread out in each cup. Place in the oven for 28-30 minutes.
  • Let the cupcakes cool for 15 minutes in the pan and then transfer to a cooling rack and let them cook completely before icing them.

Vegan Buttercream

  • Add the butter to a bowl if you are using hand beaters or to a kitchen aid mixer bowl if using a kitchen aid (with the whisk attachment).
  • Slowly add the powdered sugar to the butter mixture and whisk until it is thick and stiff.
  • To ice the cupcakes, (and I am no piping expert!) I used a Wilton 2D piping tip. Important to use a clip of some sort on your piping bag right where the icing is filled to in order to get rid of any air so that the icing comes out smooth. Start in the middle of the cupcake, and swirled to the outside and back in and slowly release. This is done all in one go. You should have enough icing for all 8 cupcakes.
  • Store the cupcakes in an air-tight container for 5 days.