Katie made these gluten free vegan cupcakes today. Well, the frosting isn't totally vegan (it does have butter). But the cupcakes qualify. It seems to be impossible to make them vegan, gluten free, and soy free (all of the vegan butter I found uses soy). I have to say they were pretty yummy! Another successful dessert this weekend!
Gluten Free Vegan Chocolate Cupcakes
1 cup almond milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup white rice flour
1/3 cup plus 2 tablespoons oat flour
1/3 cup almond flour
1 teaspoon xanthan gum
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the over to 350 degrees and line muffin pan with paper liners.
Whisk the milk and vinegar in a large bowl and allow to sit for a few minutes to curdle. Add the sugar, oil, and extracts and mix. Add the flours, xanthan gum, cocoa, baking soda, baking powder, and salt and mix until mostly smooth.
Pour into cupcake liners. (This batch made 7 regular-sized cupcakes and 12 mini cupcakes). Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Buttercream Frosting (not vegan)
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons water
(1/4 cup oat flour or coconut flour - only if needed to reduce sweetness to your liking)
Combine ingredients in a large bowl. Use an electric mixer to beat until smooth and fluffy (about 5 minutes).
Frost cupcakes using a knife, spatula, or pastry bag.