- 4 tablespoons dairy free butter
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup gluten free flour
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg of egg replacer
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium saucepan, melt the dairy-free butter with the vegetable oil and water over low heat.
In a large bowl, add the flour with the sugar, cocoa powder, baking soda, and salt. Add the melted butter mixture and beat until smooth. Add the egg replacer and beat until mixed, then add the milk and vanilla and beat until smooth.
Spoon the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes. Until a toothpick comes out clean.
Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
Frost and top the cupcakes if desired.
Love From Tess xo