How to make Vegan Gluten-Free Chocolate Cupcakes recipe

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These vegan gluten-free chocolate cupcakes are the perfect treat for any special occasion. Made with almond flour, cocoa powder, and coconut oil, these cupcakes are moist and delicious. They are also free of dairy, eggs, and gluten, making them a great option for those with dietary restrictions. The cupcakes are topped with a rich and creamy vegan chocolate frosting, making them a decadent and indulgent treat. Enjoy these vegan gluten-free chocolate cupcakes for a special occasion or just because!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together coconut oil, coconut sugar, vanilla extract, and almond milk.
Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly among muffin cups, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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