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Eggless Dairy-Free Gluten Free Almond Flour Cupcakes

These Vegan and Gluten Free Almond Flour Cupcakes are delicious and easy to make.
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Servings 6 cupcakes

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.

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