chocolate cupcakes/ vegan + gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 3/4 cups carbano-fava bean flour1/2 cup potato startch1 cup unsweetened cocoa powder1/4 cup arrowroot1/2 teaspoon baking soda1/2 teaspoon xanthan gum2 teaspoons kosher salt1 cup coconut oil 1 1/3 cups agave nectar3/4 cup applesauce3 tablespoons pure vanilla extract1 cup hot water or hot coffeechocolate frosting (not included in nutritional info)
preheat the oven to 325 F. Line 2 standard 12 cup muffin in
tins with paper liners.
a medium bowl, wisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients. Stir until the batter is smooth.
Poor 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 mins. The finished cupcakes will bounce back when pressue is applied gently to the center.
Let the cupcakes stand in the tins for 20 mins, thenthansfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Number of Servings: 24
Recipe submitted by SparkPeople user PINK.TOES.
tins with paper liners.
a medium bowl, wisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients. Stir until the batter is smooth.
Poor 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 mins. The finished cupcakes will bounce back when pressue is applied gently to the center.
Let the cupcakes stand in the tins for 20 mins, thenthansfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Number of Servings: 24
Recipe submitted by SparkPeople user PINK.TOES.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 208.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
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