Ingredients

The following ingredients have 12 Servings
  • 1 (240g) cup non-dairy milk 
  • 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
  • 2/3 cup (105g) coconut sugar
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 cups (240g) oat flour
  • 1/2 cup (60g) tapioca starch**
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instruction

  • Whisk together the wet ingredients.
  • In a large mixing bowl whisk together the dry ingredients.
  • Add the wet to the dry, and stir until well combined.
  • Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
  • Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle.
  • Cool completely before frosting (I actually like to chill them overnight first).
  • Frost and enjoy!
  • Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days.