Vegan Gluten-free Sugar-free Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 199.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 326.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.5 g
- Protein: 2.5 g
View full nutritional breakdown of Vegan Gluten-free Sugar-free Chocolate Cupcakes calories by ingredient
Introduction
Made with Bob's Red Mill All Purpose Gluten-free flour, potato starch, and arrowroot, plus agave and ZSweet. Made with Bob's Red Mill All Purpose Gluten-free flour, potato starch, and arrowroot, plus agave and ZSweet.Number of Servings: 12
Ingredients
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1/3 cup unsweetened chocolate powder
1 cup Bob's Red Mill All Purpose gluten-free flour
½ cup potato starch
¼ cup arrowroot
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
¼ teaspoon Celtic Sea salt
1/2 cup melted coconut oil
½ cup agave
½ cup Swerve or ZSweet
½ cup plain soy yogurt
1 tablespoon vanilla
1 tablespoon chocolate extract
1 cup hot water
Directions
Preheat the oven to 325 degrees. In a medium bowl, whisk together the cacao or chocolate powder, flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt; set aside.
In a stand-up mixer with paddle attachment, blend the melted coconut oil, agave, soy or coconut yogurt, vanilla and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 more minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
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 they 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.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
In a stand-up mixer with paddle attachment, blend the melted coconut oil, agave, soy or coconut yogurt, vanilla and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 more minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
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 they 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.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
