Vegan Gluten-free Sugar-free Matcha Green Tea Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup warm unsweetened almond milk½ cup grape seed or canola oil1/2 cup agave2/3 cup ZSweet or Swerve2 teaspoons vanilla1 teaspoon lemon juice1 cup gluten-free flour½ cup tapioca starch¼ cup white rice flour2 tablespoons golden ground flax seed or meal2 tablespoons matcha green tea powder (kind mixed with sugar)2 teaspoons baking powder½ teaspoon baking soda½ teaspoon xanthan gum¼ teaspoon Celtic Sea salt
Preheat the oven to 325 degrees. In a stand up mixer with wire attachment, whisk together warm rice milk with grape seed or canola oil, agave, ZSweet or Serve, vanilla, and lemon juice; set aside.
In a medium mixing bowl, combine the gluten-free flour, tapioca starch, white rice flour, ground flax seed, matcha green tea powder, baking powder, baking soda, xanthan gum, and salt.
Switch to a paddle attachment. Add prepared dry mixture to prepared wet mixture and blend until well incorporated. Allow batter to rest for 2 minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
With an ice cream scoop, pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when golden and bounce back when gently touched in the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
Note: Matcha green tea is sold in most health food stores and online. It comes mixed with sugar or without sugar. This recipe calls for the matcha that is plain without sugar.
Yield: 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
In a medium mixing bowl, combine the gluten-free flour, tapioca starch, white rice flour, ground flax seed, matcha green tea powder, baking powder, baking soda, xanthan gum, and salt.
Switch to a paddle attachment. Add prepared dry mixture to prepared wet mixture and blend until well incorporated. Allow batter to rest for 2 minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
With an ice cream scoop, pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when golden and bounce back when gently touched in the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
Note: Matcha green tea is sold in most health food stores and online. It comes mixed with sugar or without sugar. This recipe calls for the matcha that is plain without sugar.
Yield: 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 205.7 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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