Gluten Free Vegan Vanilla Cupcake
INGREDIENTS
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Wet Ingredients
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1/3 cup frozen banana, thawed
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1 cup unsweetened applesauce
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1 tbsp agar agar powder
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1/3 cup olive oil (or light oil of your choice)
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1/3 cup coconut milk (nut free: try 1/4 cup oil and 1/4 cup dairy free milk of your choice)
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2 tsp apple cider vinegar
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1/4 cup water (nut free baker- omit)
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2 tsp home made lemon extract (directions below- you’ll need 1 cup fresh lemon juice to make) (or else omit)
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zest of 1 lemon
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seeds of 1/2 vanilla bean (or 2-3 tsp vanilla)
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Dry Ingredients
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2/3 cup white rice flour
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2/3 cup (don’t pack the cup) shaved palm sugar
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1/4 cup tapioca starch
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1/4 cup potato starch (nightshade free: try arrowroot, will give different results)
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1/3 cup almond flour (nut free: try 1/3 cup quinoa flakes, roasted at 150 for 30 min to remove saponin)
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1/4 cup coconut flour (nut free: try 1/4 cup chickpea flour)
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1/3 cup brown rice flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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Zesty Lemon Icing and Raspberry Reduction Filling
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Ingredients
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2 tsp home made lemon extract or to taste (see directions above for how to make it)
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1/4 cup grated palm sugar
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1 tbsp cashew nut butter (optional)
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3/4 cup unhydrogenated palm oil shortening (or you could try coconut oil)
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colouring: a pinch of crushed saffron and a tiny pinch of tumeric (optional)
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Raspberry Reduction Filling
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NOTE: This filling takes ages of work. *aaages* If you simply want to use strawberries, I won’t hold it against you :)
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Ingredients
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4 cups frozen raspberries
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3 cups frozen strawberries
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3/4 cup unhydrogenated organic aplm oil shortening
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grated palm sugar or agave nectar to taste
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nut butter of your choice- optional, to taste
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vanilla extract, optional, to taste
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