Gluten Free Chocolate Cupcakes with Vegan Coconut Frosting

by Chelle in


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Gluten free cooking always makes me nervouse. Something tends to go wrong, but this time a mistake turned into a masterpiece! These are so yummy and light and a great party pleaser. I took them to the Gatsby and they were a hit! B texted me the receipe and I made a few alterations- acceidently leaving out one of the most important ingerdiant:

For the Cupcakes

1.5 C Almond Flour

1/2 C White Rice Flour

3/4 C Cocoa Powder

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1/2 Tsp. Salt

2 Eggs (or the equivalent of egg replacer to make these vegan)

3/4 C Freshly Squeezed Orange Juice

1 C Olive Oil

For the Icing

1 14 oz. can coconut cream

2 Tlb. Powdered sugar

To make the cake mix all dry ingredients then add the remaining and mix until just wet. Pour into cupcake tins. Bake at 325 for 20 minutes. Keep a close eye on these as they can be a little tempermental and take less or more time depending on their mood. Remove from oven and let cool before icing.

Beat the coconut cream with the powdered sugar. Add 2 Tbs lemon juice or 1 Tsp vanilla extract. Ice those cupcakes and serves 'em up!