Vegan Gluten-Free Chocolate Cupcakes
Ingredients
The batter
-
1
cup
oat flour
-
6
tablespoons
cocoa powder
-
10
tablespoons
cane sugar
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
sea salt
-
11
tablespoons
lite coconut milk
-
6
tablespoons
chocolate chips
-
¼
cup
unsweetened apple sauce
-
1
tablespoon
apple cider vinegar
Optional toppings
-
to taste
vegan cream cheese frosting
-
to taste
vegan chocolate frosting
-
to taste
dairy free whipped cream
-
to taste
sprinkles
-
to taste
shaved chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine all dry ingredients and whisk to mix.
- Melt the chocolate chips with the coconut milk in the microwave, stirring until smooth.
- Make a well in the dry mixture and add the melted chocolate mixture, apple sauce, and vinegar.
- Whisk until the batter is smooth.
- Spoon the batter into 10 muffin tins lined with baking cups, filling each a little more than half full.
- Bake for 17-21 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the tins, then transfer to a wire rack to cool completely.
- Top with your choice of frosting or toppings and serve.
Nutrition Facts (estimated)
Servings
10
Calories
169
Total fat
6g
Total carbohydrates
28g
Total protein
3g
Sodium
57mg
Cholesterol
1mg
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