Dessert

Gluten Free Vegan Choc Cupcakes is for Dessert.

Gluten Free Vegan Choc Cupcakes takes 10 minutes to prepare.

Gluten Free Vegan Choc Cupcakes takes 20 minutes to cook.

Gluten Free Vegan Choc Cupcakes makes 12 servings.

The ingredients for Gluten Free Vegan Choc Cupcakes are:

1 c Soy Milk (I used vanilla soy milk)
3/4 c Sugar (I used Demara Organic Cane Sugar)
1/3 c Canola Oil
2 t Almond Extract
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1/4 c Tapioca Flour
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1/3 c unsweetened cocoa powder
1/2 c Quinoa Flour
1/2 c White Rice Flour
1 t baking powder
1/4 t baking soda

Here is how you make Gluten Free Vegan Choc Cupcakes:

Heat oven to 350 degrees Farenheit and line your cupcake panMix first four ingredients in large bowl. You can use an electric mixer, but a whisk will get the job done.Once well blended, add tapioca flour and mix well. Make sure the tapioca isn't in lumps. May have to mix quite vigorously for a minute or so.Then add the remaining ingredients and mix for about 2 minutes vigorously to get everything blended properlyYou can pour your batter about 3/4 of the way up the side of the liners, as these cupcakes don't rise as much as traditional cupcakes will. I filled mine nearly to the top at times and had no spill over or messBake for 20 minutes and check with a toothpick. If necessary back 3 more minutes.Cool completely before frosting.NOTE: My recipe does not include frosting, so if you frost, the nutritional value will change.Number of Servings: 12Recipe submitted by SparkPeople user CLECTIC-WANDRER.

The nutritional information for Gluten Free Vegan Choc Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 171.5

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 82.1 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 1.8 g
• Protein: 2.2 g

The dietary needs meet for Gluten Free Vegan Choc Cupcakes is Gluten Free