Updated: Sep 25
2-1/3 cups gluten-free flour blend
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
2 tbsp white chia seeds soaked in 1/2 cup water for at least 5 mins
3/4 cup maple syrup or agave
1/2 cup canola oil
1/4 cup vanilla plant milk or water
1 tbsp vanilla
Combine the rest of the wet ingredients in with the chia mixture once it has sat awhile. Add in dry ingredients and combine. If it’s too runny stir some more briefly and let sit a few mins. Scoop into lined muffin tins. Bake at 350 for 25 mins.
**Or makes two 8” round cakes. Bake at 350 for 30 mins.
2-3/4 cups icing sugar
1/2 cup vegan butter
A splash of vanilla
2 tbsp unsweetened pure cranberry juice.
Blend butter and vanilla. Add in icing sugar and cranberry juice and whisk until smooth and fluffy. Refrigerate until firmed up before icing cupcakes.