Ingredients

Cupcakes

  • 1 cup gluten free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ½ cup almond flour made from Almond Cow pulp (dried)*
  • 1 tsp xanthum gum (if not included in gluten free flour blend)
  • ¾ cup organic cane sugar
  • ¼ cup light brown sugar
  • 4 tbsp dutch process cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 cup almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp freshly brewed espresso
  • ⅓ cup canola oil (can substitute melted coconut oil)
  • 2 tsp vanilla extract

Frosting

  • 1 cup (2 sticks) vegan butter, softened to room temperature
  • ¾ cup unsweetened cocoa powder
  • 4 ¼ cups confectioners sugar, sifted
  • ¼ cup almond milk
  • 2 tsp vanilla
  • pinch of salt

Directions