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 3dozen mini cupcakes
Author Kathy Hester
2tablespoonsground flax seeds mixed with 1/4 cup warm water
1 ½cupsunsweetened nondairy milk
1/2cupmashed ripe avocado
1cupMaskal Brown Teff Flour
½cupalmond meal or flour
½cupvegan sugaror sweetener of choice, to taste
¼cupplus 3 tablespoons cocoa or cacao powder
1 ½teaspoonsbaking powder
2ripe medium avocados
¼cupplus 3 tablespoons maple syrup
1teaspoonalmond or vanilla extractyour choice
Preheat the oven to 350 degrees. Add paper liners <g class="gr_ gr_62 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="62" data-gr-id="62">into</g> 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.
Gluten-free Vegan Chocolate Cupcakes with No Added Oil! https://healthyslowcooking.com/gluten-free-vegan-chocolate-avocado-cupcakes/