Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
  • In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
  • Add the oil, water, vinegar, and vanilla extract. Stir until combined.
  • Spoon the batter into the cupcake liners, filling them about 2/3 full.
  • Bake at 350 degrees for about 20 minutes.
  • Cool in pan, then move to a wire rack to cool completely.
  • 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.
  • Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.