3 cups gluten free flour blend (I used King Arthur’s Whole Grain version)
1 cup coconut sugar
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1 tsp salt
1/2 tsp cloves
1 cup date molasses
1 cup coconut milk
1 cup safflower oil
2 tbsp apple cider vinegar
- Preheat the oven to 350 degrees and line 24 muffin tins with cupcake liners
- Mix together the flour, coconut sugar, baking soda, cinnamon, ginger, salt, nutmeg and cloves. Set aside.
- Blend together the date molasses, coconut milk, and oil.
- Add the dry ingredients to the wet with the apple cider vinegar. Blend quickly just until the dry ingredients are moistened.
- Divide the batter evenly among the cupcake tins.
- Bake for 20 to 25 minutes until the cupcakes are puffed and dark golden and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to sit for five minutes and then remove them to a wire cooling rack to cool completely.
- These cupcakes are extremely flavorful and need no frosting at all. If you would like to frost them, though, as I did for the workshop, the frosting I used is below.
“Cream Cheese” Frosting
1/4 to 1/2 cup vegan butter (how much you choose to use depends on how buttery tasting you want your frosting versus cream cheese tasting)
agave (I suggest starting with one tablespoon and tasting to see if you need more sweetness)
4 oz to 8 oz tofu cream cheese (how much depends on how much butter you used, how much of a cream cheese taste you want and how thick you want the frosting; if you don’t have a dairy allergy and want to use real cream cheese instead of the tofu version, you may)
cinnamon, nutmeg, ginger and/or cloves (add to your tastes, starting with 1/4 tsp of your choice or choices.
- In a mixer, mix the butter until smooth.
- Slowly drizzle in the agave with the mixer on low to blend the agave in with the butter until creamy. Taste to see if you need to add any more agave.
- Add the tofu cream cheese and blend well until the frosting is to the desired thickness for easy spreading.
- Add the spices to your liking. I use all four for a nice spice frosting.
- If the frosting is too thick, you can thin it with milk of your choice. If it is too runny, thicken it with a little powdered sugar, using only 1 tsp at at time.