GF + Vegan Chocolate Cupcakes

Well, we are in this unsettling time where we aren’t exactly what to do with ourselves. But fear not, I have just the thing to cure that cabin fever. Gluten-free AND vegan cupcakes! I guarantee your family and/or quarantine buddies will love them as well. You can’t even tell they are GF!! These are made with pretty simple ingredients that hopefully you have in your pantry. Baking has always been a stress reliever for me so this helped calm my nerves, keep me busy, and have something delicious to enjoy while binge-watching Tiger King. Let me know if you make these!!

Ingredients:

For the cake:

• 1 cup nondairy milk of choice

• 2 tsp apple cider vinegar or lemon

• 1 cup Bob’s Red Mill GF flour

• 1 cup Trader Joes GF baking flour (or you can use all one type, I like the variation)

• 1 3/4 cup organic granulated sugar

• 3/4 cup cocoa powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/2 cup coconut oil (melted)

• 2/3 cup applesauce

• ! cup boiling water

For the Icing:

• 1 cup vegan butter (I use Earth Balance)

• 1 3/4 cup organic powdered sugar

• 1 tsp vanilla extract

• 2-4 tbs nondairy milk

Directions:

For the cake:

1. Preheat oven to 350

2. In a bowl or a liquid measuring cup, combine the nondairy milk and vinegar. Set aside

3. Combine the flour(s), sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until there are no lumps of flour

4. Add in your wet ingredients and slowly fold the batter together with a rubber spatula

5. Mix the batter until there are very few to no lumps visible. Note the batter will be pretty runny

6. Line a muffin pan with cupcake liners or grease with nonstick spray

7. Scoop about 1/4 - 1/3 cup of batter per cupcake

8. Bake for 25-30 minutes or when pressed the tops spring back

9. Once baked, let cool completely in the baking tin

For the icing:

1. With a stand mixer or hand mixer, combine all the ingredients in a large bowl

2. Start by beating on low until fully combined then crank the speed up to high

3. Beat it until light and fluffy, about 5-7 minutes

4. Taste it/eat a few spoonfuls to make sure it is perfect then put into a piping bag/ziplock with the tip cut out. You can also just spread on the tops of each cupcake with a knife

5. Decorate with your choice of sprinkles, drizzles, etc or keep them plain jane as I did :)

6. Enjoy!!!!! Stay safe and healthy everyone <3