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Vegan Almond Flour Cupcakes

Gluten-Free Almond Flour Cupcakes

Soft, tender almond flour cupcakes with a delicate almond flavour — gluten-free, dairy-free, and plant-based. Ground flax seeds replace eggs naturally, giving a light, moist crumb without any compromise on texture.
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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) Cornstarch
  • 1 tsp (4 g) Baking Powder

Instructions
 

  • Preheat oven to 350oF (180oC). Line a 6-cup muffin tin with paper liners. Set aside.
  • Whisk sugar, water, and ground flax seeds until sugar dissolves. Rest 10 minutes — the flax thickens and binds.
  • Add oil and almond extract, mix.
  • Add almond flour, cornstarch, and baking powder, mix until smooth.
  • Fill liners ⅔ 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.
  • Cool in pan 10 minutes, then transfer to a wire rack.

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