Vegan. Gluten free. Sugar free. The best thing you might ever put in your mouth.
These cupcakes prove in one bite that white sugar is simply unnecessary. They also smash any stereotypes that some people may have of what vegan baking is, and of what gluten free baking is.
There is this idea that if you’re vegan, you’re depriving yourself, that if you don’t eat sugar you can never have dessert, and if you’re gluten free then it may just be the end of the world.
I’ve been all of these things for quite sometime now, and I promise you, it’s not the end of the world, but a beginning of a whole new world really.
A world in which food becomes your fuel and your energy, your medicine, your defence against disease, your free card to longevity, a world where, free of artificial flavours, sodium and sugar, your taste buds come alive, a world where the planet doesn’t suffer because of your food choices and in a world of so much violence, promotes a little peace and love for our four legged inhabitants.
I’m passionate about this world, and I’m passionate about these cupcakes and everything that they stand for.
So please, make them, eat them, you’ll see what I mean…
Makes 23 cupcakes:
Preheat oven to 180 degrees
2 cups non-dairy milk. I used rice milk
1 cup melted coconut oil or vegetable oil or combo
1 cup mix of honey/agave syrup/maple syrup
4 tsp vanilla
1 tsp almond extract
2 tsp apple cider vinegar
Egg replacer equivalent to two eggs
Combine and set aside
1 3/4 cup brown rice flour
1 3/4 cup cocoa
3 tsp baking soda
2 tsp cinnamon
2 TBS instant coffee granules
Mix well. Add wet to dry slowly. Whisk until very smooth. Spoon into a cupcake pan. Alternatively you could make it as a cake. I’d probably make two and stack them.
Bake for about twenty minutes, until firm-ish but not too firm! They will firm up as they cool, resulting in a fudgy, moist texture that is still fluffy and soft.
Let cool before icing.
Put in your mouth, enjoy.