Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate
"These are great for those on gluten-free or sugar-free diets. Agave nectar can be consumed by some diabetics so consult physician."
photo by CookiesCupcakes
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
9 Cupcakes
- Serves:
- 9
ingredients
- 2⁄3 cup soymilk
- 1⁄4 cup canola oil
- 3⁄4 cup agave nectar
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄4 cup tapioca flour
- 2 tablespoons flax seed meal
- 1⁄3 cup almond meal
- 1⁄2 cup rice flour
- 1⁄2 cup quinoa flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup margarine
- 1⁄2 cup agave nectar
- 2 teaspoons vanilla
- 1⁄3 cup cocoa powder
- 1⁄2 cup non-dairy powdered milk
directions
- Cupcakes.
- Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
- Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
- Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
- Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
- Let cool in pan for 1 hour to allow agave to set.
- Frosting.
- Mix together margarine, agave, and vanilla until smooth.
- Add cocoa powder (sift if necessary).
- Add powdered soy milk.
- If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
- Frost cupcakes and enjoy!
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Reviews
-
Excellent. We've recently decided to go vegan for one year. I'm blogging about it at veganforayear.com.<br/><br/>My mother-in-law is also in town for Christmas, and she's gluten intolerant.<br/><br/>So these cupcakes were great. I wouldn't even say, they're good considering. They're just good. With recipes like these maybe we'll continue to be vegan after the year. -
The first time I made these I joked that they tasted like punishment. I think it's the quinoa flour taste I don't like. But the frosting was aaaamaaaazzzing, only it turned out too soft and when I tried thickening it with soy powder it changed the taste/consistency. I could never get it quite right. That said, I am happy that there is an option for a gluten-free, sugar free and vegan cupcake. I would make it again, but not too often. -
For what these are (gluten-free, sugar-free cupcakes) they are EXCELLENT. They feel like a cupcake (perhaps a bit more spongy), which is so rare. My blood sugar levels are really sensitive to sugar, and my friend is celiac, so this was an excellent recipe for us! Thanks for posting.
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I used sorghum for the rice and quinoa flours and added 1 1/2 tsp vegan egg replacer. I also used honey, but think it came out too sweet, so would use 2/3 cup and try a little more baking powder. I like that it doesn't use butter/margarine. I filled the cups full and they spread out at the top, so next time I will fill them 3/4 full. The almond flavor was a bit strong (think I put more than 1/4 tsp in) so I might try taking it out. I think this WOULD be a good pancake recipe. I'll have to try. I didn't use the frosting, as I already had some made up from another batch. I also used rice milk. -
These cupcakes turned out perfectly. They were light and fluffly. We used the same recipe to make pancakes this morning (without the icing) and they were awesome :)
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