Do you want to bake a special treat for someone that is vegan? These chocolate cupcakes are delicious and quite nutritious using oats instead of wheat flour making them safe for most people on Gluten Free diets.
If your oats are “gluten free” than this recipe is also gluten free. If the oats aren’t labeled as such they may be processed in a facility that processes wheat, rye and other ingredients that might contaminate them.
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Vegan Chocolate Cupcakes
- 1 1/2 cup oats
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- pinch salt
- 1 banana (mashed)
- 1/4 cup vegetable oil
- 3/4 cups almond (coconut or soy milk)
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/2 cup shortening or solid coconut oil
- 1 teaspoon vanilla
- 5 tablespoons water or dairy free milk
- food coloring (if desired)
- Preheat oven to 350 F. Line a cupcake pan with 12 cupcake liners.
- Place oats in a blender or food processor and grind until fine.
- In a medium bowl, combine ground oats, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk well.
- Add the mashed banana, vegetable oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.
- Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.
- In a mixing bowl combine powdered sugar, shortening, vanilla and food coloring, if using, and blend until smooth. Thin to the desired consistency with water/dairy free milk.
- Frost cupcakes when cool.
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