From Minimalist Baker
Chocolate Peppermint Cupcakes (Vegan + GF)
- Time
- 58 min
- Makes
- 11
- Ingredients
- 19
16 things you may not have.
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Ingredients
- 1/2 scant cup unsweetened plain almond milk
- 3/4 tsp apple cider vinegar or lemon juice
- 2 Tbsp flaxseed meal ((to make flax eggs))
- 5 Tbsp water ((to make flax eggs))
- 1 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/3 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
- 1 cup applesauce ((or sub roasted beet puree))
- 1/4 tsp sea salt
- 1/4 -1/2 tsp peppermint extract
- 1/2 cup unsweetened cocoa powder ((if clumpy, sift))
- 1/2 cup almond meal
- 1/4 cup gluten-free oat flour
- 3/4 cup gluten-free flour blend
- 2 batches coconut whipped cream*
- 1/4-1/2 tsp peppermint extract
- Crushed candy canes or sprinkles (ensure vegan-friendliness)
- Fresh mint
Nutrition · per serving
1 cupcakes per serving
- Calories
- 329 kcal
- Fat
- 19.9 g
- Fiber
- 4.8 g
- Sugar
- 24.8 g
- Sodium
- 191 mg
- Protein
- 4.4 g
- Carbohydrate
- 39 g
- Saturated fat
- 14.2 g
As published by Minimalist Baker.
The method
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