Gluten and Dairy Free Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Delicious! Hard to believe there are no eggs used, nor wheat flour! Very good! Ingredients:
1/4 cup tapioca flour |
2 tablespoons garbanzo flour |
1/4 cup rice flour |
1/3 cup oat flour (gluten-free) |
1/2 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup cocoa |
3/4 cup sugar |
1 teaspoon rice vinegar |
1 cup rice milk |
1 1/2 teaspoons vanilla extract |
1/3 cup canola oil |
1/3 cup oat flour (gluten-free) |
1/3 cup tapioca flour |
1/2 teaspoon xanthan gum |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups.
3. Blend first 9 ingredients; set aside.
4. In another bowl, blend vinegar, rice milk, vanilla and oil; set aside.
5. In third bowl, mix last 3 ingredients together.
6. Add rice milk mixture to first flour mixture and mix well.
7. Add remaining flour mixture and blend until smooth. Beat for 1 minute more.
8. Pour batter into prepared muffin tins and bake for 25 minutes.
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