Vegan Chocolate Cupcakes (gluten-free)

Chocolate Cupcakes


(vegan, gluten-free)


1/4 cup milk any kind (soy, cow’s, almond, coconut, oat)

1/2 tsp lemon juice

1 1/2 tsp coconut oil melted (or vegetable oil)

1 flax egg ( 1 tbsp flax & 2 tbsp water, mix, then let sit for 5 min)

1/3 cup oat flour (or all purpose or wheat flour)

1/4 cup cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

1/4 cup sugar raw


Preheat the oven to 325 F.

Line 4 muffins with parchment paper or cupcake liners.

Mix the milk and lemon juice together and let sit for about 5 minutes. Add in flax egg and coconut oil.

Mix in the flour, cocoa powder, baking powder, baking soda, and sugar.

Divide the mixture among the 4 muffin tins and bake for 18-25 minutes.


-Frosting: (optional) 1/4 cup sifted powdered sugar, 1 melted tbsp chocolate chips, and 1 tsp of milk (any kind).

Or you can always just add in some chocolate chips.



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