This recipe comes from page 80 of my Gluten-Free, Plant-Based Cookbook
1 cup gluten-free flour ( i use equal portions of brown rice, sorghum and tapioca flours)
1 tbsp. ground chia seeds
½ tbsp. baking powder
¼ tsp. guar gum
¼ tsp. baking soda
⅓ cup melted coconut oil
⅓ cup unsweetened dairy free milk
⅓ cup maple syrup
½ tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
Whipped Coconut Frosting
1 can full fat coconut milk* or Coconut Cream – chilled (See Note below)
2 tbsp. maple syrup
2 tsp. vanilla extract
1 tbsp. tapioca flour
Preheat oven to 350°F.
Line 6-cup muffin tray with paper liners.
In a large bowl, combine flours, chia seeds, baking powder, guar gum and baking soda.
In another bowl, combine oil, milk, maple syrup, vanilla extract and lemon juice.
Make a well in the center of dry ingredients and whisk in liquid ingredients.
Pour batter into prepared muffin cups. Bake 18 to 20 minutes until toothpick inserted in center comes out clean.
Prepare frosting by opening can of coconut milk from the bottom and pouring out liquid portion (reserving for other recipes that call for non-dairy milk). Scoop out the solid coconut milk and place in a bowl along with maple syrup, vanilla and flour. Beat with hand mixer until light and fluffy. (frosting will keep several days refrigerated)
Just before serving, top each cupcake with prepared whipped frosting and sliced strawberries.
Makes 6 cupcakes
- NOTE: for the frosting, the coconut milk needs to be fat enough for the cream to harden. Some brands are just too watered down and never harden when refrigerated and therefore will not work for this recipe. My suggestion is to shake the can of coconut milk before buying and buy the brand that has feels like it’s not too liquidy.