Buckwheat Vegan Cupcakes
Buckwheat is not actually a grain, but a seed, making it a great gluten-free option for baking.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Buckwheat Vegan Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
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In a large bowl, whisk together the buckwheat flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine the almond milk, apple cider vinegar, coconut oil, vanilla extract, and maple syrup.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Once cooled, frost the cupcakes with your favorite vegan frosting or enjoy them plain.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 34g12%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
