Jess here, and today’s edition of The Perfect Bite will sneak its way into almost any meal… a fresh batch in the morning makes for delicious breakfast muffins, while a slather of frosting on top leaves you with a rich cupcake that’s perfect for satisfying those afternoon cravings. And since I chose to sub out some ingredients for healthier options, they’re gluten-free and dairy-free! Keep reading for the recipe, and prepare to be amazed at how quickly these cupcakes disappear, regardless of the time of day or dietary preferences!

Vegan, Gluten-Free Chocolate Cupcakes

Ingredients:

  • 1 1/2 cups gluten free flour blend (I like Whole Foods 365 brand mix)
  • 1 cup turbinado or unprocessed sugar
  • heaping 1/4 cup cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cider vinegar
  • 1 cup water
  • raw whole pecans, to garnish
Instructions:
  1. Preheat oven to 350 degrees. Line a dozen-cup muffin pan with paper liners.
  2. Sift together the dry ingredients.  Add the oil, vanilla, vinegar, and water. Mix together till smooth.
  3. Pour into lined muffin cups, filling almost all the way full.   Place a pecan in the center.
  4. Bake for 20-26 minutes, or until center is done.
  5. Remove from oven and allow to cool on a wire rack.

*Adapted from GroupRecipes

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9 comments
  1. 1
    Hollye Jacobs, The Silver Pen | March 1, 2012 at 12:01 pm

    These look AMAZING…and perfect for me because I tend to be as gluten free and vegan as I can! Thanks for sharing.
    Hollye, The Silver Pen

    Reply
  2. 2
    Jessica | March 1, 2012 at 12:19 pm

    Yay, thank you! I love all your posts, and it’s especially fun to see a vegan recipe I can try out!

    Reply
  3. 3
    Plain & Fancy Living | March 1, 2012 at 1:24 pm

    Looks yummy! I think somebody needs to work on a cookbook:)

    xo
    Amy R.
    {plain & fancy living}

    Reply
  4. 4
    Kristin | March 1, 2012 at 2:28 pm

    What a great recipe on a beautiful site! I’m lactose intolerant and look for vegan recipes all the time because it’s just easier than worrying about too much dairy sneaking in! Thanks!

    Reply
  5. 5
    Kirbi Knop | March 1, 2012 at 2:52 pm

    YUM! Thanks so much for sharing! I can’t wait to try these. Im thinking I will try my almond flour blend. Jess, have you tried palm/coconut sugar before? It’s one of my favorite substitutes!

    Kirbi

    Reply
  6. 6
    Supal {chevrons and éclairs} | March 1, 2012 at 4:34 pm

    YUMMY! These look like mini souffles!

    Reply
  7. 7
    Mariana | March 1, 2012 at 5:01 pm

    Yum!
    And beautiful.

    Reply
  8. 8
    Erin | March 1, 2012 at 6:03 pm

    These look delicious! I’m vegan and cannot wait to try em 🙂

    http://erinmarino.tumblr.com/
    http://insidenewyork.com/

    Reply
  9. 9
    Jen @ Pretty Plate | March 2, 2012 at 6:39 am

    These look delicious! I love that you can eat them for breakfast; get the chocolate craving out of the way early in the morning.

    : ))
    Jen

    Reply
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