indulgent

Vegan Chocolate Cupcakes with Vanilla Bean Frosting.

Easy gluten free vegan chocolate cupcakes with creamy vanilla bean frosting.

Ingredients

Quantities are shown as originally provided.

1 1/2 cups gluten free flour blend (all purpose flour works well if you are not Gluten Free)
1 cup turbinado sugar (or regular sugar)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup organic canola oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup water
3 Tablespoons vegan buttery spread
2-3 Tablespoons non-dairy milk
4 cups powdered sugar (I prefer the corn free kind from Whole Foods)
1/2 vanilla bean pod (inside scraped out to get the seeds)

1
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
2
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
3
Add the oil, water, vinegar, and vanilla extract. Stir until combined.
4
Spoon the batter into the cupcake liners, filling them about 2/3 full.
5
Bake at 350 degrees for about 20 minutes.
6
Cool in pan, then move to a wire rack to cool completely.
7
Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
8
Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.