Gluten free Vegan Chocolate Cupcakes with Coffee Frosting
These gluten free vegan chocolate cupcakes with coffee frosting are easy and quick to make from scratch! The mocha cream frosting on top is dairy free and soy free too!
Servings 6 Cupcakes
Ingredients
For 6 cupcakes
- 100 gr gluten free brown rice flour
- 40 gr gluten free (potato) starch
- 50 gr brown sugar
- 1 teaspoon coffee powder
- 2 tablespoons cocoa powder
- 1,5 teaspoon baking powder
- 70 gr gluten free plant based milk (40-50 gr more if you use the flaxseed mix in place of the aquafaba)
- 20 gr sunflower seed oil
- 60 gr whipped aquafaba (check the post for the direct link to the recipe)
- Alternative to Aquafaba: 1,5 tablespoons of ground flax seeds mixed with 5 tablespoons water
For the coffee frosting
- 320 gr unsalted cashews
- 60 gr gluten free plant based milk
- 120 gr espresso coffee
- 3 tablespoons icing sugar (or other sweetener of choice)
- 1 teaspoon coffee powder (optional)
- vanilla extract to taste
- cocoa powder for dusting
Instructions
For the Cupcakes
- Pre-heat your oven at 320° F / 160° C
- Mix together all the dry ingredients
- Add the plant based milk and the oil
- Incorporate the whipped aquafaba (or alternatively the flaxseed mix: in this case remember to add 40-50 gr of plant based milk)
- Fill the cupcake molds (these doses will make 6 cupcakes)
- Bake for 15-20 minutes or until you insert a toothpick and it comes out clean
- Once ready, let them cool down for a while, then with the help of an apple-corer (or simply by lightly pushing down with the back of a wooden spoon) dig a small hole at the center of each cupcake
- Fill and top them with the vegan coffee cream
- Add a dusting of cocoa on top and serve!