Gluten Free and Vegan? Yes. With a great deal of chocolate...these are really lovely cupcakes. Top them with vegan buttercream frosting and drop chocolate chips on top for the final flourish.
Free from: Dairy, Egg, Soya, Gluten, Nuts
1 1/2 cups self-raising gluten free flour - I used Dove's Farm
1 cup cup granulated or caster sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup dairy free chocolate chips (I used Sainsbury's)
1/3 cup cocoa
1 tsp chocolate essence (you can do without this - I think it adds some depth of flavour)
1 tsp vanilla
1 tsp cider vinegar
6 tbs melted Pure Sunflower margarine or any vegan margarine
1 cup Koko milk or non-dairy milk
1 mashed banana
1 tsp Xanthan Gum
Preheat oven to 350° F or 177° C
Line your muffin tins and preheat your oven.
Sift flour, sugar, soda, baking powder, Xanthan Gum and cocoa into a bowl. Always sift your cocoa – otherwise you end up with lumps everywhere.
Then add vanilla, chocolate essence, vinegar, and melted margarine. Mix together until combined.
Pour in the dairy free milk and mix briefly until all ingredients are entirely moist.
Stir in the chocolate chips carefully
Fill the cupcakes holders about 2/3rds of the way up and bake for about 15 minutes or until a toothpick comes out clean.
Leave to cool in the tin for 10 minutes, then finish cooling on a wire rack.
Finish with Vegan Buttercream Frosting and drop a few chocolate chips on top!
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