This gluten-free and egg-free cupcake recipe uses unrefined ingredients to create a delicious and moist vegan cupcake. Reduce the spices and use this recipe for your child’s first birthday cake! I like to frost these with the Dairy-Free Buttercream Frosting (using white-fleshed sweet potatoes) and decorate them with finely grated fresh nutmeg.
Ingredients
Dry Ingredients
1½ cups
teff flour
¼ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
2½ teaspoons
cinnamon
1½ teaspoons
ground ginger
¼ teaspoons
ground nutmeg
Wet Ingredients
1½ cups
boiling
water
½ cups
medjool dates
pitted
½ cups
prunes
2 tablespoons
ground
chia seeds
10 tablespoons
avocado oil
(½ cup + 2 tablespoons)
¼ cups
maple syrup
¼ cups
blackstrap molasses
2 teaspoons
vanilla extract
