Fluffy Chocolate Cupcakes
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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
What you'll need:
- 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
What you'll do:
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Preheat oven to 325 degrees F (162 C) and ready muffin tins/cups for baking (I use these).
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To a small bowl, add ground flaxseed and aquafaba. Stir to combine, and set aside.
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To another small bowl, add almond milk and apple cider vinegar. Stir to combine, and set aside.
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To a medium/large bowl, add white rice flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine.
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To the dry mixture, add the flax/aquafaba mix, the almond milk/ACV mix, and the applesauce. Stir well to combine completely.
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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).
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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.
Recipe Notes
*Inspired by The Plant Strong Vegan.
**Here's my frosting recommendation.