Best Vegan Gluten-Free Chocolate Cupcakes Ever!

thevegan8.com

misskaye

150 grams (¾ cup 3 tablespoons) brown rice flour (do not use white!)

6 tablespoons (48g) tapioca starch

1 cup 2 tablespoons (216g) coconut sugar

¼ ⅛ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon fine salt

1 ½ cups 3 tablespoons (405g) canned "lite" coconut milk, cans shaken first (SEE NOTES at the bottom!)

88 grams (5 full rounded tablespoons) 69 OR 70% dairy-free dark chocolate chips (do not use regular semi-sweet)

6 tablespoons (36g) natural unsweetened cocoa powder

subheading: NOTE:

Of course, as always, I recommend highly to use a scale to prevent room for error. Especially with gluten-free baking. This recipe has a couple of odd measurements to get the perfect result, so it's much easier to just weigh each ingredient before adding to the bowl. Make sure to zero out before adding each ingredient. You don't compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Of course, as always, I recommend highly to use a scale to prevent room for error. Especially with gluten-free baking. This recipe has a couple of odd measurements to get the perfect result, so it's much easier to just weigh each ingredient before adding to the bowl. Make sure to zero out before adding each ingredient. You don't compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made.

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