Vegan Gluten Free Cupcakes
Ingredients
-
1½
cups
gluten free all-purpose flour blend
-
3
tablespoons
cocoa powder
-
1
cup
sugar
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
white vinegar
-
1
teaspoon
vanilla extract
-
5
tablespoons
oil
-
1
cup
water
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt.
- Create three wells in the dry mixture and add the vinegar, vanilla extract, and oil into each well. Mix well to combine.
- Add the water to the mixture and stir until you have a cohesive batter.
- Distribute the batter evenly into the muffin liners, filling them approximately ⅔ full.
- Bake the cupcakes for 15-17 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
177
Total fat
6g
Total carbohydrates
29g
Total protein
2g
Sodium
204mg
Cholesterol
0mg
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