Chocolate Cupcakes

These gluten-free vegan chocolate cupcakes are incredible; the texture is amazing and nobody can tell it's gluten-free (or vegan for that matter!)

The best part is that there is minimal clean up as it can be mixed in one bowl, it's fast and can even be made into a cake using two to three 6" cake pans if you prefer. These are the easiest and fastest gluten-free cupcake or cake recipe you'll make, but they look elegant and fancy which is always great for any birthday party or event you want to make them for! These also bake perfectly into allergen-free and allergy-friendly cake layers.

Chocolate Cupcakes

Yields 1 dozen

Ingredients:

1 cup vegan “buttermilk” (nondairy milk + 1 tsp ACV)

1/3 cup avocado oil

3/4 cup cane sugar or coconut sugar 

2 tsp pure vanilla extract

1 cup flour

1/3 cup cocoa powder

2 TBSP arrowroot powder or tapioca starch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

Directions:

1. Stir together nondairy milk and apple cider vinegar or lemon juice to make the "buttermilk"; set aside.

2. Sift dry ingredients together; set aside.

3. In a mixer or by hand, beat oil, sugar and vanilla.

4. Stir buttermilk mixture into wet ingredients.

5. Fold in dry ingredients. If there are any lumps, you can put the batter in a blender!

6. Divide amongst 12 to 14 grease-resistant cupcake liners and bake 20-23 minutes (or until an inserted toothpick comes out clean).

7. Let cool on a wire rack for a few minutes, then carefully remove and cool FULLY before frosting with your favorite frosting.

Easiest Vegan Buttercream Frosting is beating 1 cup of vegan butter until creamy and slowly adding 2 cups sifted powdered sugar and 2 tsp pure vanilla extract, whipping until light and fluffy.