Ingredients

1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour (or your favourite blend)

3/4 tsp Xanthan gum

1 1/4 cups Organic Cane Sugar

1/3 cup Natural Unsweetened Cocoa Powder

1 tsp Gluten-free baking soda

1/2 tsp Sea salt

1/3 cup Earth Balance soy Free Spread, melted

2 tsp Organic vanilla extract

1 tsp white vinegar

1 cup plain rice milk, hemp milk or water

Preparation

Dark Chocolate Cupcakes:

  1. Preheat oven to 350F. Fill muffin tins with paper liners
  2. Sift together flour, xanthan gum, sugar, cocoa powder, baking soda and salt. Add melted Earth Balance Soy Free Spread, vanilla, vinegar and rice milk. Mix together using a hand mixer for 3-4 minutes or until smooth.
  3. Divide batter evenly between cupcake cups and bake 35-40 minutes, or until a wooden toothpick inserted into the centre comes out clean. Allow to cool before frosting.