Gluten-Free, Vegan, Banana-Chocolate Cupcakes recipe

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Ingredients

3 ¾ cups gluten-free flour blend
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 very ripe banana
1 cup freshly brewed coffee, cooled to room-temperature
⅓ cup canola oil
1 ½ tablespoons almond milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Nutrition Info

184.8 calories
carbohydrate: 34.2 g
cholesterol: : -
fat: 5.3 g
fiber: 3.4 g
protein: 3.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 117.3 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.

  3. Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined, batter will be thick and gummy.

  4. Ladle batter into the lined muffin tin, filling cups 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Recipe Yield

18 cupcakes

Recipe Note

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

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