Decadent, Vegan, Gluten Free Cupcakes
We got our snow day and it has been lovely! The kids have been in and out with friends all day, Steve got to come home early, I worked a little from home, and then got to spend some time in the kitchen.
Although your kids will love these cupcakes–(I know because I tested them on the neighbor kids), I had a more refined adult pallet in mind. The cake part of the cupcake doesn’t have any refined sugar. If you prefer to make the cake sweeter (it’s already plenty sweet, but maybe not as sweet as a typical cupcake) you could add another Tbsp or two of maple syrup. Let me know what you think and enjoy!
What do you like to do on your snow days?
Decadent, Vegan, Gluten Free Cupcakes
Ingredients
Cupcakes
- 1 Tbsp Ground Flax seed
- 4 Tbsp Vegan Butter
- 1/4 Cup Vegetable Oil
- 1/4 Cup +1 Tbsp Water
- 1/2 Cup Maple Syrup
- 1 Cup Gluten Free Flour
- 1/3 Cup + 1 Tbsp Cocao Powder
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 Cup Unsweetened Plant Milk
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Vanilla
Icing
- 3 Tbsp Butter
- 1/4 Cup Milk
- 1/2 tsp Apple Cider Vinegar
- 1/2 Heaping Cup Vegan Chocolate chips
Instructions
Cupcake Instructions
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Preheat oven to 350°. Line cupcake pan with 12 cupcake liners.
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Grind flax seed with a seed grinder (coffee grinder). In small bowl, mix with 3 tbsp of warm water. Place in refrigerator.
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Add apple cider vinegar to plant milk and set aside.
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In small saucepan, melt butter, vegetable oil, together. Add Maple syrup.
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In mixing bowl, sift together flour, cocao, baking powder, baking soda, salt.
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Add butter mixture to flour mixture and blend until smooth.
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Add flax egg and milk to mixture and mix again until fully combined. Add Vanilla.
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Fill cupcake liners 3/4 full. Bake for 15-17 minutes until you can stick a fork in cupcakes and it comes out clean.
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Let cool completely before applying Chocolate Frosting
Recipe Notes
*Add crushed candy canes for a festive treat!