Vegetarian

chocolate cupcakes/ vegan + gluten free is for Dessert.

chocolate cupcakes/ vegan + gluten free takes 15 minutes to prepare.

chocolate cupcakes/ vegan + gluten free takes 22 minutes to cook.

chocolate cupcakes/ vegan + gluten free makes 24 servings.

The ingredients for chocolate cupcakes/ vegan + gluten free are:

1 3/4 cups carbano-fava bean flour
1/2 cup potato startch
1 cup unsweetened cocoa powder
1/4 cup arrowroot
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons kosher salt
1 cup coconut oil
1 1/3 cups agave nectar
3/4 cup applesauce
3 tablespoons pure vanilla extract
1 cup hot water or hot coffee
chocolate frosting (not included in nutritional info)

Here is how you make chocolate cupcakes/ vegan + gluten free:

preheat the oven to 325 F. Line 2 standard 12 cup muffin in tins with paper liners.a medium bowl, wisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients. Stir until the batter is smooth.Poor 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 mins. The finished cupcakes will bounce back when pressue is applied gently to the center.Let the cupcakes stand in the tins for 20 mins, thenthansfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.Number of Servings: 24Recipe submitted by SparkPeople user PINK.TOES.

The nutritional information for chocolate cupcakes/ vegan + gluten free is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 136.8

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 208.8 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.9 g
• Protein: 4.4 g

The dietary needs meet for chocolate cupcakes/ vegan + gluten free is Gluten Free