Vegan Gluten Free Chocolate Cupcakes

Ingredients:

• ¾ cup gluten free flour (I used Bob’s Red Mill GF Flour)
• ½ cup almond meal (finely ground)
• ¼ cup oat flour
• ½ cup unsweetened cocoa powder
• ⅓ cup coconut palm sugar
• 1 ½ tsp baking soda
• ¼ tsp pink himalayan salt
• 1 cup apple sauce
• ¼ cup + 1 tbsp maple syrup
• ¼ cup melted coconut oil
• ½ cup almond milk
• ¾ tsp apple cider vinegar
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)

Directions:

1. Preheat oven to 375 F.
2. Mix almond milk and apple cider vinegar in a small bowl and set aside.
3. Mix flax and water in a small bowl and set aside.
4. After 5 minutes, add baking soda to the almond milk mixture and stir. (It should bubble).
5. Combine the count palm sugar, maple syrup, almond milk mixture and the flax egg
6. Stir in the apple sauce, melted coconut oil and salt.
7. Stir in the cocoa powder, almond meal, oat flour and gluten free flour.
   Note: If the batter is too thin, add more cocoa and GF flour. If t’s too thick, add a little almond milk. It should make a thin batter
8. Divide batter evenly between 12 cupcake tins, filling each one ¾ full.
9. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
10. Let cool in the tin for 10-15 minutes, then remove and cool completely on a cooling rack.
11. Frost (see below), and ENJOY!

Vegan Orange/Ginger Chocolate Frosting

Ingredients:

• 1 cup chopped chocolate (copped up leftover chocolate bars or chocolate chips)
• ½ cup organic coconut oil
• 2 tbsp maple syrup (or honey, if not vegan)
• 1 tbsp vanilla extract
• Pinch pink Himalayan salt
• 3 drops food-grade ginger essential oil (optional, I used Young Living)
• 3 drops food-grade orange essential oil (optional, I used Young Living)

Directions:

1. In a small saucepan over very low heat, melt chocolate and coconut oil.
2. Stir in maple syrup, vanilla and salt.
3. Add in essential oils, if desired.
4. Place frosting in freezer for 15-30 minutes to chill and thicken (check every 15 minutes! Every freezer varies.)
5. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
6. Frost cupcakes (see above!).
7. Enjoy!