I saw this recipe on Jenna’s blog a few months ago, and put it under lock and key for a special occasion.
It was well worth the wait.
On Christmas Day I was responsible for bringing a gluten free treat over to my friends home, since she recently found out that she has a gluten allergy. Score! I love cooking vegan and gluten free – just for fun!
I forgot that Jenna’s recipe was Vegan only (not gluten free), so I sub-ed out the all-purpose flour for some alternatives we had on hand.
I loved these cupcakes.
I hope you do too.
Vegan, Gluten Free Chocolate Cupcakes with Chai Buttercream
makes 10 cupcakes
chocolate cupcake recipe adapted from Eat, Live Run
1 cup almond milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup cornstarch
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup earth balance buttery spread
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T almond milk
1/4 tsp cinnamon
Preheat oven to 350 degrees. Mix the vinegar with the almond milk and let sit for five minutes.
Whisk together the almond milk and vinegar combination, canola oil, sugar and vanilla. In another bowl, sift together all of the dry ingredients.
Add wet to dry and mix until combined.
Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.
While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep.
Then, add the almond milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.
Frost cooled cupcakes using a pastry bag or whichever technique you’d like. Enjoy!
Alone – or with other desserts