Gluten Free Vegan Cupcakes


I spent the weekend cooking for some incredibly talented and lovely entrepreneurs! As requested here is my vegan and gluten free chocolate cupcakes- sprinkled with a little gold dust!

Vegan/ Gluten Free Chocolate Cupcakes

1-cup plain unsweetened almond milk
1-teaspoon apple cider vinegar
1/2 cup Xylitol
1/3 cup sunflower oil
3 teaspoons pure vanilla extract
1cup gluten free flour or coconut flour
1-cup vegan, Dutch process coco
3/4-teaspoon baking soda
1/2-teaspoon baking powder
1/4-teaspoon fine sea salt or Himalayan pink salt

Heat the oven to 350°F and place the rack in the middle. Line a muffin pan with paper baking cups. (12 regular size or 24 minis)
Whisk together the almond milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle. Add the xylitol, oil, vanilla extract, and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are fine).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool!

Vegan Cream Cheese Frosting

1 cup non-hydrogenated non-dairy margarine/butter alternative, softened
1 cup Vegan Gourmet Cream Cheese, softened
5 cups powdered sugar
2 teaspoons pure vanilla extract
1-teaspoon apple cider vinegar

Beat together until rich and creamy!

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