Chocolate cupcakes with oat flour
An easy cake which is gluten-free and vegan with a vegan frosting.
Ingredients
Dry Ingredients
- 3/4 cup oat flour
- 1/4 cup cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup palm coconut sugar or any sugar
Wet ingredients
- 3 tbsp oil
- 1/2 cup cold water
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp chocolate extract
For chocolate frosting
- 1/4 cup coconut milk
- 1/4 cup sugar
- 1 tbsp oil
- 2 tbsp cacao powder
Instructions
- preheat the oven to 350°F and brush oil on the muffin tray.
- Sieve oat flour, baking soda, cacao powder, and salt well. Keep aside.
- In a bowl combine sugar, water, oil, apple cider vinegar, and chocolate extract. Mix until sugar melts and you get a homogenous mixture.
- Combine the dry ingredients to wet and mix well.
- Fill muffin cups 2/3 full with batter. Tap it well.
- Bake for 15 minutes.
For frosting
- In a saucepan add coconut milk, sugar, and oil and bring to heat on a low-medium flame. Add cocoa powder and stir well till you get a smooth consistency.
Frosting the cake
- Allow the muffins to cool completely. Remove from the muffin pan and place it in plate covered with cling wrap or foil.
- Pour the hot frosting on top and spread on sides.
- Refrigerate it for 2 hours or overnight and serve.
Notes
- Since oat flour cake will be crumbly remove it carefully. Allow it to cool down completely before you remove it from the pan.
- Cover the plate with cling wrap or aluminium foil so that the frosting doesn't stick to the plate and can be easily removed once cooled.