Vegan Chocolate Cupcakes with Vanilla Bean Frosting.
Easy gluten free vegan chocolate cupcakes with creamy vanilla bean frosting.
Ingredients
For the cupcakes:
- 1 ½ cups gluten free flour blend all purpose flour works well if you are not Gluten Free
- 1 cup turbinado sugar or regular sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup organic canola oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water
For the vanilla bean frosting:
- 3 Tablespoons vegan buttery spread
- 2-3 Tablespoons non-dairy milk
- 4 cups powdered sugar I prefer the corn free kind from Whole Foods
- ½ vanilla bean pod inside scraped out to get the seeds
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- Add the oil, water, vinegar, and vanilla extract. Stir until combined.
- Spoon the batter into the cupcake liners, filling them about ⅔ full.
- Bake at 350 degrees for about 20 minutes.
- Cool in pan, then move to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
- Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.
Nutrition
Calories: 358kcalCarbohydrates: 69gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 215mgPotassium: 62mgFiber: 2gSugar: 56gVitamin A: 140IUCalcium: 20mgIron: 1.1mg
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