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These vegan gluten-free egg-free cupcakes are the perfect treat for anyone with dietary restrictions. Made with almond flour, coconut oil, and dairy-free milk, these cupcakes are moist and fluffy. The addition of cocoa powder and vegan chocolate chips give them a rich, chocolatey flavor. Topped with a vegan buttercream frosting, these cupcakes are sure to be a hit with everyone. Enjoy these delicious cupcakes guilt-free knowing that they are vegan, gluten-free, and egg-free.


Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix together coconut oil and dairy-free milk.
Add wet ingredients to dry ingredients and mix until combined.
Fold in vegan chocolate chips.
Line a cupcake tin with cupcake liners and fill each one with batter.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Frost cupcakes with vegan buttercream frosting and enjoy!

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