Dark Chocolate Gluten free & Vegan

You wouldn't believe that this is a gluten free and very healthy cup of cakes. I made two batches in order to yield 12.

Makes 6 cupcakes

Ingredients:

3/4 cup rice flour

1/4 cup dark cocoa powder (Duchess or Hershey)

1/2 cup agave nectar (organic)

1/4 tsp sea salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 cup water 

1/4 cup coconut milk

1/2 tsp vanilla extract or almond extract

1/2 tsp white wine or cider vinegar (vegan)

1/4 cup oil

Pre-heat the oven to 175 degrees celsius/350 fahrenheit.

Sieve the flour, cocoa, salt, baking soda and baking powder into a large bowl. Lightly mix with a spatula to incorporate the ingredients.

Add the water, agave, coconut milk, vanilla extract, oil and vinegar to the dry ingredients, mix using the hand mixer until everything is thoroughly combined. The batter will be slightly thin but not thick.

Line a muffin tray with six liners and fill each about 3/4 full. Put immediately into the oven (ensuring it is at 175 celsius/350 fahrenheit).

Bake for 23 minutes. Insert a skewer into the center, if it comes out clean, they are ready. Allow to cool completely before icing. I let them cool for ten minutes in the tray before transferring them to a cooling rack.  For icing you can use a simple a low fat cream cheese icing with agave nectar instead of powdered sugar and almond extract. Spread on top of each cake and shred some dark chocolate to sprinkle on top...enjoy!