Eggless Dairy-Free Gluten Free Almond Flour Cupcakes
These Vegan and Gluten Free Almond Flour Cupcakes are delicious and easy to make.
Ingredients
- 1/3 cup (65 g) Superfine Granulated Sugar
- 1/3 cup (80 ml) Water, room temperature
- 1 tbsp (7 g) Ground Flax Seeds
- 2 tbsp (30 ml) Vegetable oil or avocado oil
- 1 tsp (5 ml) Almond Extract
- 1½ cup (150 g) Almond Flour
- 1/4 cup (30 g) Corn Starch
- 1 tsp (4 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC). Line a standard 6 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water and flax seed. Whisk until sugar is completely dissolved and let stand for 10 minutes.
- Then add oil, almond extract and mix.
- Add almond flour, corn starch and baking powder and mix.
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
