Chocolate Freedom Cupcakes
Servings: 
Serves 24
1 ½ cups
½ teaspoon
sea salt
1 teaspoon
baking soda
1 cup
rice milk
1 cup
hot water
1 teaspoon
vanilla extract
½ cup
Canola Oil, Organic (Expired)

Exercise your freedom to go gluten free and sugar free with this decadent Chocolate Freedom Cupcake recipe. We keep it real with certified organic cocoa powder, natural vanilla extract, all-purpose gluten-free flour, and our phenomenal Sugarless Sugar™ 1:1 Sugar Replacement. Make these allergy-friendly cupcakes irresistible with our Dairy-Free Vanilla Frosting recipe.

  1. Heat oven to 350°F (325°F convection). Grease two 12 cup muffin pans or line with paper baking cups.
  2. In a large bowl combine all-purpose flour, cocoa, Sugarless Sugar™, sea salt, and baking soda and set aside.
  3. In a separate bowl combine rice milk, hot water, vanilla extract, and canola oil.
  4. Whisk wet ingredients with dry ingredients until batter is smooth.
  5. Fill prepared cupcake cups full with batter.
  6. Bake cupcakes in preheated oven for 20 to 25 minutes, or until inserted wooden toothpick comes out clean.
  7. Cool for 10 minutes and finish with your favorite frostings.

 

 

 

Nutritional Information

Serving Size: 
1 cupcake
Calories: 
110
Total Fat: 
5 g
Saturated Fat: 
0.5 g
Protein: 
1 g
Total Carbohydrate: 
25 g
Dietary Fiber: 
0 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
85 mg
Calcium: 
21 mg