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
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
2 tsp vanilla
pinch of salt
Directions