These cupcakes are so yummy! They aren't as moist as some other recipes, but still delectable - just makes that coffee taste better. Also, they have a slight crunch from the flaxseed, but I think it is a nice texture. This recipe is a combination of 2 recipes out of Vegan Cupcakes take over the World. It is an excellent cookbook.
Eliza's VAGF Chocolate Cupcakes
2/3 cup soy milk, almond milk (or other milk substitute)
1/2 tsp. apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola or olive oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup white rice flour
2 TBS ground flax seed
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Line muffin pan with cupcake liners and preheat oven to 325. Mix the 'milk' and vinegar in a large bowl and allow to sit until curdled (about 2-5 mins). Beat in agave nectar, oil, and extracts. Sift in flour, baking soda, baking powder and salt. Mix until smooth. Fill liners two-thirds full. Bake 20-25 minutes until a knife comes out clean. These cupcakes improve as they cool in texture and flavor.
Frosting (optional)
1/4 cup agave nectar
1/4 cup peanut butter
1/4 cup cocoa powder
2TBS water
Mix all ingredients together vigorously with a whisk. It will thicken as you mix it. The consistency ends up being somewhere between a glaze and frosting.
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