Ingredients

1 cup of almond milk

2 tsp of baking powder

1 tbsp of apple cider vinegar

1/4 cup coconut flour

1/4 cup of rice flour ( or your preferred gluten free flour)

1 tsp vanilla paste

1/2 cup of maple syrup (or sweetener of your choice)

1/2 cup of raw cacao powder

pinch of salt

1/2 avocado

1 can of 160ml of coconut cream set in the fridge for a few hours or overnight

2 tbsp of raw cacao powder

pinch of salt

2 tbsp of maple syrup

Directions

1Preheat oven at 200 degrees

2Line a cupcake tray with cupcake liners

3Mix the almond milk, apple cider vinegar and baking powder and leave for 5 min

4Add in the coconut flour, gluten free flour, vanilla paste, cacao, maple syrup and pinch of salt

5Whisk well

6Pour into the cupcake tray

7Cook in the oven for 30-40 min at 200 degrees

8Mix the avocado, coconut cream, cacao and maple syrup

9Leave the cupcakes to cool down and then top the cupcakes with a spoon or use a pipe

10Top with cacao nibs or stars or any toppings of your choice.

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