Chocolate Vegan Cupcakes
PREP TIME
15 minutes
COOK TIME
20 minutes to 30 minutes
INGREDIENTS
9
Serves: 12
Ingredients
- 2 cups2 cups2 cups Gluten Free Flour
- 1 cup1 cup1 cup Cane Sugar
- 1/2 cup1/2 cup1/2 cup Cocoa Powder
- 3 tsp3 tsp3 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1/4 cup1/4 cup1/4 cup Egg Replacer (Bob's Red Mill), + 1/2 cup water (follow instructions on package)
- 2/3 cup2/3 cup2/3 cup Coconut Oil, melted (or sunflower oil)
- 1.5 cups1.5 cups1.5 cups Rice Milk
- 1 cup1 cup1 cup 100% Unsweetened Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- In a bowl of a standup mixer, whisk together the gluten free flour, sugar, cacao, baking powder, and salt.
- Melt the PASCHA Chocolate chips until smooth and add to dry ingredients along with the rice milk, egg replacer, and the oil.
- Mix well.
- Scoop into a lined cupcake tray, about 3/4 of the way full.
- Bake at 350°F until a toothpick inserted into the center removes cleanly.
- Allow to cool and top with your favorite icing! ENJOY!
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About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Dairy Free Egg Free FODMAP Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 402 |
| Fat: | 23 g |
| Carbohydrates: | 43 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 378 mg |
| Fiber: | 4 g |
| Sugars: | 17 g |
| Calculated per serving. | |
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