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Carob or Chocolate Cupcakes - vegan gluten free

chocolate cupcakes vegan and gluten free

Spongy, moist and light.

1 1/2 cup almond flour/meal (finely ground blanched almonds - purchased)
1/4 cup cocoa powder (or carob powder) Visit Carob vs Chocolate for health info
1 tsp aluminum free baking powder
2 organic free range eggs (or 2 'flax' eggs)
1/4 cup vegetable oil (I use canola for omega 3 - see health article on canola)
1/4 cup your choice of milk (I used almond)
1/4 cup agave nectar or maple syrup

Preheat oven to 350°F. Combine all, mix well into a smooth batter. Spoon into prepared 12 cupcake tins (I used paper cups). Bake at 350°F for 20 to 25min. Serve cool with or without a topping. (Shown with Whipped Tofu Topping)

 

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