Vegan/Gluten-Free Chocolate Cupcakes w/ Coconut Icing

makes 1 dozen

For the cupcakes:


2 tablespoon ground flax meal 


1/3 cup warm water 


3/4 cups brown or white rice flour


1/2 cup teff flour


3/4 cups granulated cane sugar


1/2 cup cocoa powder


1 1/2 teaspoons baking soda


1 teaspoon salt


1 cup almond milk


1/2 cup sunflower oil


1 tablespoon cider vinegar


1 teaspoon vanilla extract


1/2 cup boiling water

For the icing:


1/2 cup virgin coconut oil


3 cups powdered sugar


2 tablespoons almond milk


1/2 teaspoon vanilla


1/2 teaspoon lemon juice

1/2 cup unsweetened flaked coconut, toasted

Prepare the cupcakes:

Preheat the oven to 350°F with rack in the middle.

Line 12 standard (1/3 cup capacity) muffin cups with paper liners.

In a small bowl, combine the flax meal and warm water. Set aside to gel, about 10 minutes.

Meanwhile, in a large mixing bowl, combine the dry ingredients with a whisk.

In another mixing bowl, combine the almond milk, sunflower oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and beat vigorously for about one minute. Stir the boiling water into the mixture. The mixture will be quite runny.

Pour mixture into the prepared cupcake pan. Bake 25 minutes, or until set in the middle. Set aside to cool before frosting.

Prepare the icing:

Place coconut oil in a bowl and beat vigorously to loosen. Add powdered sugar and beat to combine. Stir in almond milk, vanilla, and lemon juice until well-combined.

Frost the cooled cupcakes with the coconut icing then sprinkle each cupcake with a spoonful of flaked coconut.