| Servings | Prep Time | Cook Time |
| 12cupcakes | 10minutes | 18minutes |
| Servings | Prep Time |
| 12cupcakes | 10minutes |
| Cook Time |
| 18minutes |
Ingredients
- 1 1⁄4 cup gluten free all purpose flour (I used Robin Hood Nutri Flour Gluten Free blend)
- 1 teaspoon xanthan gum (unless your flour blend already contains it)
- 1⁄2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup dairy free milk alternative (I used unsweetened hemp milk)
- 1⁄2 cup water
- 1 tablespoon white vinegar
- 1⁄2 cup white sugar
- 1⁄2 cup Brown sugar
- 1⁄3 cup oil (any mild flavor oil like sunflower, safflower or canola)
- 1 1⁄2 teaspoon vanilla extract
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
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Instructions
- Preheat oven to 375 degrees. Line cupcake pans with paper cupcake liners.
- Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, stir together dairy-free milk, water and vinegar. Allow to sit for 1 minute to curdle.
- Add sugar, oil, and vanilla extract to the curdled milk mixture
- Slowly whisk in the flour mixture. Beat for 1 minute until the batter is smooth and starts to thicken
- Scoop the batter into prepared cupcake pan.
- Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
- Makes 12 large cupcakes or 48 mini cupcakes
Recipe Notes
These cupcakes go perfectly well with Dairy-free Chocolate "Buttercream" Icing
