03 Jan

Chocolate Cupcakes

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 3/4 cups Garbanzo-Fava Bean Flour (I substitute brown rice flour)

1/2 cup potato starch

1 cup unsweetened cocoa powder

1/4 cup arrowroot

1 Tablespoon plus 1 1/2 teaspoons baking powder

12 teaspoon xanthan gum

2 teaspoons salt

1 cup coconut oil (I substitute Earth Balance vegan butter)

1 1/3 cups agave nectar

3/4 cup unsweetened applesauce

3 Tablespoons vanilla extract

1 Cup hot water or hot coffee

Preheat oven to 325 degrees F. Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum and sale.

Add the oil, agave nectar, applesauce, vanilla and hot water to the dry ingredients.  Still until batter is smooth.

Pour 1/3 cup batter into each prepared cup, almost filling it.

Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.

Let the cupcakes stand in the tims for 20 minutes, then transfer to a wire rack and cool completely.


To frost, I melt chocolate chips with a bit of soy milk to make a glaze.

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