Vanilla Almond Mini-Cupcakes–Vegan and Gluten-Free–Recipe

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This is definitely the best non-chocolate vegan and gluten-free cake I’ve ever made. It’s tender, light and fluffy–a perfect foundation for mini-cupcakes.

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Vanilla-Almond Cake

Dry:

1 c. blanched almond flour

1/4 c. garbanzo flour

1/4 c. white rice flour

1/4 c. ground flax meal

1/4 c. sugar

1 T. arrowroot starch

1 t. baking powder

1/2 t. salt

Wet:

1/4 c. coconut oil (liquid form)

1 T. apple cider vinegar

2 t. vanilla extract

1/2 c. water (maybe a little more for consistency)

Failed brown rice flour based recipes. :(
Failed brown rice flour based recipe. 😦

I came up with this specific recipe after a lot of fails, so I do not reccommend making any substitutions. I’m pretty carefree in the kitchen, known to scoff things like: “Baking’s not really an exact science, ya know.” But, well, joke’s on me. Baking is totally an exact science.

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And this recipe works. At least, it did for me. It yields exactly two dozen mini cupcakes. So, in theory, it should yield about a half-dozen regular sized cupcakes. But I haven’t tried that so I don’t know for sure.

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First, preheat the oven to 325 degrees and get your cupcake pan lined.

Then mix the wet and dry ingredients in separate bowls. This is to ensure that everything is incorporated correctly and that when the vinegar and baking powder react, everything’s in place and ready to go. Science, remember?

The batter should be pretty thick. You might need to add a little more than 1/2 c. water, but not too much more.

Spoon into the liners. They mostly hold their shape once baked, only rising a little. However, you’re probably going to frost them, so I don’t worry that much if they don’t come out super pretty on top.

Bake at 325 degrees for 20-25 minutes. You’ll know that they are done when you can insert a toothpick in the middle of one and it comes out clean.

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Wait until the pan is cool to the touch and then remove to let fully cool on a baking rack.

Bonus!

Vegan frosting is NOT an exact science:

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I don’t really have an exact basic frosting recipe. I start off by whipping about 1 c. of coconut oil until it is smooth. This can get tricky on a warm day, since coconut oil liquefies at room temperature. So put the whole bowl in the freezer until it solidifies.

Then beat the coconut oil with powdered sugar–starting with about 1/2 c. at a time–until it’s the desired texture and taste. A general rule is that 3:1 ratio, powdered sugar: coconut oil. About. It’s not an exact science.

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If you’re making multiple flavors, then reserve the base in a separate bowl, and just mix a little at a time. Looks like the lemon-ginger is pictured above. Always be careful when adding liquids to this frosting, since it can split easily.

Them are the basics.

Enjoy.

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3 thoughts on “Vanilla Almond Mini-Cupcakes–Vegan and Gluten-Free–Recipe

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