Chocoholic Vegan Cupcakes

Ingredients

For the Cupcake Batter:

• 1 cup vanilla almond milk
• 1 tsp. apple cider vinegar
• 1 cup brown rice flour
• 1/2 cup almond flour
• 1/3 cup cacao powder
• 1/4 cup Hemp Yeah! Max Fibre - Unsweetened
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. xanthan gum
• 1/4 tsp. sea salt
• 1/4 cup grape seed oil
• 1/4 cup agave nectar
• 2 tsp. vanilla
• 1 tsp. stevia
• 1/3 cup coconut yogurt

For the Chocolate Frosting:

• 1/4 cup coconut oil
• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 4 tbsp. almond milk
• 1 tsp. vanilla

Directions

1. Preheat over to 325F. Line a cupcake tray with paper liners.
2. Mix together almond milk and apple cider vinegar. Set aside.
3. Mix together the flours, Hemp Yeah! Max Fibre - Unsweetened, cacao powder, baking powder, baking soda, xanthan gum and sea salt in a large bowl.
4. Add in grape seed oil, agave nectar, vanilla and stevia.
5. Mix in the almond milk mixture and stir until liquid is absorbed and the batter is smooth.
6. Stir in yogurt until well combined.
7. Pour batter into the cupcake liners evenly. Bake for 16-17 minutes.
8. Let cool for at least 10 minutes before icing.

For the Frosting:

1. Cream coconut oil.
2. Add 1/4 of powdered sugar, vanilla and 2 tbsp. of almond milk.
3. Add cocoa powder and Mix until smooth.
4. Add powdered sugar slowly mixing and adding more almond milk until smooth.