These cupcakes are gluten free and taken from a recipe my aunt made last week. The frosting is from Licking the Beaters, a low fat vegan cookbook. You really don't need the frosting because the cakes are moist and delicious and healthy enough to eat for breakfast.
Gluten Free Almond Coconut Cakes:
1 1/2 cup almond meal
1/4 cup organic unrefined sugar
1/2 cup shredded unsweetened coconut
1 tsp baking powder
1/4 tsp salt
2 TBS canola oil
1 tsp vanilla or almond extract
1/2 cup unsweetened apple sauce
1 TBS flax seed meal mixed with 3 TBS HOT water (Let sit for 10min before adding to wet ingredients)
Preheat oven to 350. Mix wet ingredients and dry ingredients in separate bowls. Add wet to dry, and mix until combined. Fill lightly sprayed foil muffin liners with a heaping TBS of batter. Bake 20 min. Makes 6-8 muffins.
Note: Using these muffins for breakfast would be great since they are pretty healthy. I would like to try adding some cinnamon and raisins.
Chocolate Almond Butter Frosting: Lickin' The Beaters: Low Fat Vegan Desserts by Sue Moffat
Combine the following ingredients in the bottom of a sauce pan:
3 TBS soy milk
2 TBS almond butter
4 TBS cocoa
6 TBS maple syrup (I used agave nectar because I didn't want the taste of maple)
Whisk together the ingredients until smooth. In a separate bowl mix together 4tsp arrowroot powder and 1/4 soymilk. Pour into chocolate mixture in pan. Heat on medium low and stir occasionally until thickened for 10 minutes. Let cakes and frosting cool before frosting.
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