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Double Chocolate Vegan, Gluten-Free Cupcakes

Double Chocolate Vegan, Gluten-Free Cupcakes

These cupcakes are incredibly moist and extraordinarily delicious. Gluten-free, vegan and nearly entirely sin-less these amazing bite size treats will satisfying your biggest chocolate cravings and surprise any health food critic.

Cupcake

  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup Sweet Leaf stevia-raw sugar blend.
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup Pamela's gluten-free baking blend
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting

  • 1 cup dark, vegan chocolate
  • 1/4 cup almond butter
  • 1 Tbsp coconut oil
  • 2 Tbsp almond milk

Preheat oven to 325 degrees. Combine almond milk, vinegar, sugar coconut oil and vanilla in a small bowl. In a large bowl, combine flour, cocoa, baking soda and salt. Mix the dry and wet ingredients and immediately pour into muffin molds and bake for 12-16 minutes (for mini muffins).

In a double boiler. Combine chocolate, almond butter, coconut oil and almond milk. Heat until chocolate is melted and you have achieved a smooth texture.

Once the cupcakes are ready, allow them to cool and dip them into the warm frosting.

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