Gluten-Free, Vegan, Banana-Chocolate Cupcakes

Gluten-Free, Vegan, Banana-Chocolate Cupcakes

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Preparation Time
20 mins
Cooking Time
18 mins
Total Time
38 mins
Calories
185 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
Step 3
Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
Step 4
Ladle batter into the lined muffin tin, filling cups 2/3 full.
Step 5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Ingredients

  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 very ripe banana
  • 3 ¾ cups gluten-free flour blend
  • 1 cup freshly brewed coffee, cooled to room-temperature
  • 1 ½ tablespoons almond milk

Categories

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