Gluten-free, Sugar-free Vegan Vanilla Cupcakes With Chocolate

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2/3 cup soymilk
• 1/4 cup canola oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup tapioca flour
• 2 tablespoons flax seed meal
• 1/3 cup almond meal
• 1/2 cup rice flour
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/2 cup agave nectar
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/2 cup non-dairy powdered milk

Recipe

• 1 cupcakes.
• 2 preheat oven to 325°f; line muffin pan with 9 liners and fill 3 remaining muffin cups with a little bit of water.
• 3 mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
• 4 add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. mixture will be thin.
• 5 fill 9 muffin cups approximately 2/3 full. bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
• 6 let cool in pan for 1 hour to allow agave to set.
• 7 frosting.
• 8 mix together margarine, agave, and vanilla until smooth.
• 9 add cocoa powder (sift if necessary).
• 10 add powdered soy milk.
• 11 if mixture is too watery, add more powdered soy milk. if too thick, add more agave until desired consistency is reached.
• 12 frost cupcakes and enjoy!