millionairemamaI’m absolutely in love with Chef Chloe’s vegan recipes, they are truly phenomenal…. but they’re not gluten free so I’ve got to modify them! Here’s my twist on her winning vegan cupcake recipe, enjoy!
Ingredients:
1 3/4 cups gluten free flour blend (I use Namaste Foods Perfect Flour Blend)
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 C evaporated cane sugar
1/2 coconut oil
1 C coconut milk
1 TB vanilla extract
2 fresh vanilla beans (scraped)
1 TB apple cider vinegar
Preheat oven to 350. Whisk together dry ingredients. Whisk to together wet ingredients. Slice open the vanilla beans lengthwise and scrape the vanilla seeds into the wet mix. (Click here to see how to scrape a vanilla bean). Mix wet into dry.
Pour evenly into a 12 cupcake tin lined with cupcake liners. Bake for 15-18 minutes.
I’m still learning how to use my wide angle lens and flash so my pic is a little dark…. the cupcakes are a nice light brown and so soft!!!! And they stay soft for days…. love them! Not as pretty as Chef Chloe’s but I don’t use icing b/c the little guy doesn’t like it.
Chef Chloe’s Original Vegan Cupcake Recipe
Filed under: Gluten Free Cooking & Baking, Organic Cooking & Baking, Vegan Cooking & Baking Tagged: | gluten free, gluten free baking, Organic Cooking & Baking, vegan cooking and baking
