Gluten Free, Dairy Free Chocolate Cupcakes
1/4 c all-purpose, gluten free flour
1/4 c gluten free cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
2 eggs ( or egg replacement)
1/4 cup canola oil
1/2 c agave nectar
Preheat oven to 375 degrees.
In a medium bowl combine flour, cocoa powder, salt and baking soda.
In a large bowl, blend together eggs, oil and agave.
Blend dry ingredients into wet, completely.
Line a 6-cup cupcake tin with paper liners, and scoop 1/4 c into each.
Bake at 375 for 20-22 minutes.
Cool and sprinkle with gluten free powdered sugar and serve.
Makes 6 cupcakes.
These freeze well, and I pull them out when there are special events at school where cake will be served. I freeze them without the powdered sugar and sprinkle it on before serving.