Gluten-free Vegan Chocolate Cupcakes with No Added Oil!
These mini cupcakes will satisfy your chocolate cravings and are gluten-free, vegan, and have no refined oil. They are moist from the avocado and get a chocolate punch from the icing that has avocado too. You will amaze your family and friends!
Servings: 36 mini cupcakes
Calories: 72kcal
Ingredients
Wet Ingredients:
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 1/2 cups unsweetened nondairy milk
- 1/2 cup mashed ripe avocado
- 2 teaspoons vanilla
- 1 teaspoon almond extract
Dry Ingredients:
- 1 cup Maskal Brown Teff Flour
- 1/2 cup almond meal or flour
- 1/2 cup vegan sugar or sweetener of choice, to taste
- 1/4 cup plus 3 tablespoons cocoa or cacao powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing Ingredients:
- 2 ripe medium avocados
- 1/2 cup cocoa powder
- 1/4 cup plus 3 tablespoons maple syrup
- 1 tablespoon organic cornstarch
- 1 teaspoon almond or vanilla extract your choice
Instructions
- Preheat the oven to 350 degrees. Add paper liners into your mini muffin pans.
- Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
- Add the dry to the wet and mix well.
- Using a small scoop fill up each muffin about ¾ full.
- Bake for 15 minutes, then lightly touch one to see if it’s firm. If it’s still a little soft, bake for 5 more minutes.
- Remove and let cool.
- While the cupcakes are in the oven, you can make the icing.
- Put all the icing ingredients into your food processor or blender and blend until smooth and creamy.
- Once the cupcakes are cool, frost with the icing using a spatula or a piping bag.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 72kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg