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

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

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.