Ingredients

Cupcakes

  • 1 + ¼ cup gluten-free baking flour
  • ½ cup almond flour made from almond pulp, dried*
  • 1 tsp xanthan gum (if not already included in the gluten-free flour)
  • ¾ cup cane sugar
  • ¼ cup light brown sugar
  • ¼ cup cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 cup almond milk
  • 2 tsp apple cider vinegar
  • ⅓ cup coconut oil (melted)
  • 2 tsp vanilla extract

Buttercream Frosting

  • 2 sticks vegan butter, slightly softened
  • 4 ¼ cups powdered sugar, sifted
  • 3 tbsp almond milk
  • 2 tsp vanilla extract
  • 2 tsp blue spirulina or butterfly pea powder (for blue appearance)
  • pinch of salt


Directions