Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are not only tasty, but they also don't have any oil or gluten, so they're a better choice when you want something sweet. They are light, fluffy, and full of vanilla flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 2 teaspoons apple cider vinegar
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened applesauce

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a small bowl, mix together almond milk and apple cider vinegar

Let it sit for a few minutes to curdle

In a large bowl, whisk together gluten-free flour, coconut sugar, baking soda, and salt

Add vanilla extract and unsweetened applesauce to the almond milk mixture

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely