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