The Best Vegan Gluten-Free Chocolate Cupcakes

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Ingredients

1/2 scant cup Almond Breeze Unsweetened Original Almond Milk
3/4 tsp apple cider vinegar
2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1 1/2 tsp baking soda
1/3 cup cane or granulated sugar
1/3 scant cup maple syrup or agave nectar ((sub honey if not vegan))
1 cup beet puree ((or sub butternut squash, applesauce, or another hearty fruit puree with varied results))
1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
1/4 tsp sea salt
2 tsp vanilla extract ((optional))
1/2 cup unsweetened cocoa powder ((if clumpy, sift))
1/2 cup almond meal ((finely ground))
1/4 cup gluten-free oat flour
3/4 cup gluten-free flour blend*
1/2 cup Almond Breeze Unsweetened Original Almond Milk
1 1/4 cup dairy free dark or semi-sweet chocolate ((chopped))
1/2 cup vegan butter ((softened and cut into Tablespoon-sized slices))
1 1/4 - 2 cups powdered sugar

1 cupcakes per serving

As published by Minimalist Baker.

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