A few days ago, my husband decided to make some of Minimalist Baker’s chickpea salad sandwiches. That was an excellent idea, but it left us with two cans’ worth of aquafaba. here. Which meant I needed to do some impromptu baking! That’s always okay with me, so I tried to find some recipes that sounded amazing. I already planned to make this GF cornbread for chili over the weekend, but I still had more aquafaba left. So I found first this incredible brownie cookie recipe. My tweak to that one will probably be posted soon when I make them again. But this cupcake recipe came out pretty dang great the first time, so I decided to post it now!
These came out amazing! I’m really happy with how they turned out, though I’d like to try them with brown rice flour next time. In any case, I ate one nearly straight out of the oven and it was worth mouth burns. Hahaha. 🙂 But then I let them cool and enjoyed them just as much, if not more – especially after they’d been refrigerated. They stay moist, fluffy, and super cake-like. And they’re especially delicious with this two-ingredient chocolate frosting! So I’m happy with them! And I hope you are too!
These are seriously amazing for a gluten-free cupcake! I hope you enjoy them. And I hope you enjoy my other dessert recipes! If you like this one, you might like my fudgy brownie cookies, chocolate chip peanut butter cookie bars, and chocolate sweet potato mousse.
Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 tbsp ground flaxseed
- 6 tbsp aquafaba
- 3/4 cup nondairy milk
- 2 tsp apple cider vinegar (or lemon juice)
- 1 cup white rice flour
- 1 cup coconut sugar
- 1/3 cup cacao powder (or cocoa powder)
- 1 tsp baking soda
- Pinch of salt (pink Himalayan preferred)
- 1/4 cup applesauce
Preheat oven to 325 degrees F (162 C) and ready muffin tins/cups for baking (I use these).
To a small bowl, add ground flaxseed and aquafaba. Stir to combine, and set aside.
To another small bowl, add almond milk and apple cider vinegar. Stir to combine, and set aside.
To a medium/large bowl, add white rice flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine.
To the dry mixture, add the flax/aquafaba mix, the almond milk/ACV mix, and the applesauce. Stir well to combine completely.
Fill 12 prepared cupcake/muffin tins and bake for 18-23 minutes (or until toothpick in center comes out clean - mine were perfect at 21 minutes).
Frost with frosting of choice (I used date paste blended with cacao) and enjoy! These store great in the fridge for up to 3 days.