Vegan Chocolate Chip Cupcakes (Gluten-Free)

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

1 ¼ cups (160g) superfine oat flour (I used Bob's Red Mill b/c it's superfine. If it's not fine, your cupcakes will turn out more dense and not as fluffy.)

6 tablespoons (48g) tapioca starch

2 ½ teaspoons baking powder

½ scant teaspoon fine sea salt

½ cup + 2 tablespoons (200g) pure maple syrup (or agave)

½ cup (120g) unsweetened applesauce, room temp

¼ cup (60g) liquid/melted coconut butter (see directions)

2 tablespoons (30g) warm water

½ cup (120g) semi-sweet dairy-free chocolate chips (I used Enjoy life)

2 teaspoons (10g) vanilla extract

I used this Vegan Vanilla Buttercream Frosting, but feel free to use whatever you like. If you want to avoid frosting, these are still really delicious without it, just less fancy.

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way.

I use this scale.

Directions at thevegan8.com

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