Candida Diet Friendly Vegan Chocolate Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Candida Diet Friendly Vegan Chocolate Cupcakes

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Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup unsweetened cocoa powder
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as canola oil or sunflower oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
2 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
⅓ cup unsweetened cocoa powder, sifted
3 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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