Chocolate Vegan Cupcakes
15 minutes
20 minutes to 30 minutes
Difficulty:
Intermediate
Show nutritional information
| 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. | |
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
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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