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Servings:
Serves 24
½ cup
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)
1
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.
- Heat oven to 350°F (325°F convection). Grease two 12 cup muffin pans or line with paper baking cups.
- In a large bowl combine all-purpose flour, cocoa, Sugarless Sugar™, sea salt, and baking soda and set aside.
- In a separate bowl combine rice milk, hot water, vanilla extract, and canola oil.
- Whisk wet ingredients with dry ingredients until batter is smooth.
- Fill prepared cupcake cups full with batter.
- Bake cupcakes in preheated oven for 20 to 25 minutes, or until inserted wooden toothpick comes out clean.
- Cool for 10 minutes and finish with your favorite frostings.
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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
