Chocolate Raspberry Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Cup plant milk
  • 1tbsp apple cider vinegar
  • 2 tbsp flax seeds + 5 tbsp water
  • 1½ Cups All Purpose Flour (Sub Gluten Free All Purpose)*
  • ½ Cup Cacao or Cocoa Powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 2 tsp vanilla extract
Instructions
  1. Preheat your oven to 350 F
  2. Start by mixing apple cider vinegar with your plant milk to form a vegan 'buttermilk'. Mix your flax with water and leave the two aside.
  3. Mix your dry ingredients (sift if necessary). Add in the wet ingredients, coconut sugar, buttermilk, and flax eggs. Use a mixer if necessary.
  4. Pour into a lined cupcake tray until about ¾ full (they will rise).
  5. Bake for 22-24 minutes. Enjoy! (see post for icing ideas!
Notes
* I used Bob's Red Mill and it worked well!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/gluten-free-chocolate-cupcakes/