Gluten free Vegan Chocolate Cupcakes with Naturally Orange Frosting
These soft gluten free vegan chocolate cupcakes are topped with a delicious orange frosting made without artificial coloring! They are moist and scrumptious and make a great gluten free Halloween treat too!
Servings 6
Ingredients
For the cupcakes (6)
- 3 tablespoon ground flax seeds
- 9 tablespoon water
- 2.5 oz (70 gr) gluten free almond flour (or brown rice flour)
- 2.5 oz (70 gr) gluten free potato starch (or other gluten free starch)
- 2 tablespoon unsweetened cocoa powder
- 2 teaspoon baking powder
- 2.5 oz (70 gr) brown sugar
- 1.7 oz (50 gr) unsweetened apple juice (or gluten free vegan milk)
- 1 oz (30 gr) margarine / vegan butter (or seed oil)
For the frosting
- 5.6 oz (160 gr) soaked/boiled cashwes
- 1.7 oz (50 gr) carrot juice
- 1 oz (30 gr) orange juice
- 1 tablespoon lemon juice
- 1 tbsp agave syrup (or other sweetener)
- vanilla extract
For the decoration
- dairy free dark chocolate
- orange zest
Instructions
- Boil the cashews for 10 minutes (or let them soak in advance for a few hours), rinse and drain them and let them cool down
- Pre-heat the oven at 350° F / 180 C
- Mix the ground flax seed, the water and refrigerate for 5 minutes
- For the cupcakes: in a bowl mix the dry ingredients then add apple juice, margarine and the flaxseed mix and whisk carefully
- Pour the batter into the cupcake molds and bake for 15-20 minutes
- In a blender mix all the ingredients for the frosting, adjusting the amount of vanilla and sweetener to your liking
- Once baked, let the cupcakes cool down completely, add the frosting on top and decorate with grated dark chocolate and orange zest (or you can get creative if you're making them for Halloween!)