Vegan Paleo Vanilla Cupcake
Ingredients
- 1 1/4 cup cassava flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup agave
- 3/4 cup almond milk
- 1/3 cup cane sugar or coconut sugar
- 1 tbsp apple cider vinegar
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- raspberry frosting
- 1 1/4 cups raw cashews, soaked at least 4 hours
- 1 cup freeze dried raspberries
- 2 tbsp maple syrup or agave
- 2 tbsp coconut oil
- pinch of salt
Preparation
Preheat the oven to 350ºF
Stir the apple cider vinegar into the almond milk and set aside
Whisk together the dry ingredients
In a separate bowl, combine the agave, sugar, milk mixture, coconut oil, and vanilla
Add wet to dry, and mix to combine
Scoop into a lined cupcake pan filling each almost to the top
You will get 6-8 depending on your pan
Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center
Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting
For the frosting, grind the freeze dried raspberries to a powder
Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth
Add the raspberry powder slowly to achieve desired color
Chill to thicken
Frost cooled cupcakes, and eat
