Moist, fluffy, cake-like cupcakes made with white rice flour, coconut sugar, and aquafaba! Easy to put together, beyond easy to enjoy. Frost with date paste frosting for a healthy dessert!
Course
Dessert
Cuisine
Vegan | Gluten-Free
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings12
What you'll need:
2tbspground flaxseed
6tbspaquafaba
3/4cupnondairy milk
2tspapple cider vinegar(or lemon juice)
1cupwhite rice flour
1cupcoconut sugar
1/3cupcacao powder(or cocoa powder)
1tspbaking soda
Pinchof salt(pink Himalayan preferred)
1/4cupapplesauce
What you'll do:
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.