Vegan Vanilla Cupcakes
Ingredients
The batter
-
1
cup
oat flour
-
6
tablespoons
fine grain almond flour
-
10
tablespoons
cane sugar
-
1
teaspoon
vanilla bean powder
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
sea salt
-
10
tablespoons
lite coconut milk
-
¼
cup
unsweetened apple sauce
-
1
tablespoon
apple cider vinegar
Optional toppings
-
Vegan cream cheese frosting
-
Vegan chocolate frosting
-
Dairy free whipped cream
-
Sprinkles
Instructions
- Preheat the oven to 350°F (120°C).
- In a medium bowl, whisk together all the dry ingredients.
- Make a well in the center and add the wet ingredients, then whisk until smooth.
- Spoon the batter into lined muffin tins, filling them a little more than half full.
- Bake for 17-19 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the tins before transferring them to a rack to cool completely.
- Top with your choice of frosting or toppings.
Nutrition Facts (estimated)
Servings
10
Calories
133
Total fat
4g
Total carbohydrates
22g
Total protein
3g
Sodium
56mg
Cholesterol
1mg
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