Ingredients for Gluten Free Sugar Free Vegan Vanilla Cupcakes With Chocolate
- Soymilk
- 1/2 cup canola oil
- 1/2 cup agave nectar
- Vanilla Extract
- 1/2 teaspoon almond extract
- Tapioca Flour
- Flax Seed Meal
- Almond Meal
- Rice Flour
- Quinoa Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan margarine (softened)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- Non Dairy Powdered Milk
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How to Make Gluten Free Sugar Free Vegan Vanilla Cupcakes With Chocolate
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Add a little water to the empty muffin cups to prevent uneven baking.
- In a large bowl, whisk together 1 cup soy milk, 1/2 cup canola oil, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 cup agave nectar.
- In a separate bowl, whisk together 1 1/2 cups gluten-free all-purpose flour blend, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The batter will be thin.
- Fill each muffin liner about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 1 hour to allow the agave to set.
- While cupcakes cool, prepare the frosting:
- In a medium bowl, beat together 1/2 cup vegan margarine (softened), 1/4 cup agave nectar, and 1 teaspoon vanilla extract until smooth and creamy.
- Add 1/4 cup unsweetened cocoa powder and mix until combined.
- Gradually add powdered soy milk, 1 tablespoon at a time, until you reach your desired frosting consistency. Add more agave nectar if the frosting is too thick, or more powdered soy milk if it's too thin.
- Once the cupcakes have cooled completely, frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
10g
Carbs
3g
