Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate Recipe

Name: Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup soymilk; 1/4 cup canola oil; 3/4 cup agave nectar; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 1/4 cup tapioca flour; 2 tablespoons flax seed meal; 1/3 cup almond meal; 1/2 cup rice flour; 1/2 cup quinoa flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup margarine; 1/2 cup agave nectar; 2 teaspoons vanilla; 1/3 cup cocoa powder; 1/2 cup non-dairy powdered milk

Servings: persons

2/3 cup soymilk
1/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons flax seed meal
1/3 cup almond meal
1/2 cup rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup agave nectar
2 teaspoons vanilla
1/3 cup cocoa powder
1/2 cup non-dairy powdered milk

1
Cupcakes.
2
Preheat oven to 325u00b0F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
3
Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4
Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5
Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
6
Let cool in pan for 1 hour to allow agave to set.
7
Frosting.
8
Mix together margarine, agave, and vanilla until smooth.
9
Add cocoa powder (sift if necessary).
10
Add powdered soy milk.
11
If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
12
Frost cupcakes and enjoy!

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 cup soymilk, 1/4 cup canola oil, 3/4 cup agave nectar, 2 teaspoons vanilla extract, and more.

Yes, Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

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