Description
If you’ve never been much of a chai lover, I think these Grain-Free Chai Cupcakes will definitely change your mind. They have a subtle chai flavor infused in the gluten-free, grain-free, vegan cupcake and iced with a dairy-free chai buttercream frosting that will give Taylor Swift’s Chai Cookies a run for their money!
Ingredients
Units
Scale
- 2/3 + 1/2 cup plant milk (ex. oat, almond, cashew- I used flax milk)
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 1/2 cup cassava flour**
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons chai spice
Chai Frosting
- 1/2 cup vegan/plant butter
- 1/2 cup vegan/plant shortening
- 1 teaspoon pure vanilla extract
- 1 teaspoon chai spice
- 1 cup powdered sugar
Instructions
- In a glass bowl or measuring cup whisk together the plant milk, apple cider vinegar, vanilla, maple syrup, and avocado oil and let it sit for about 10 minutes.
- Preheat oven to 350 F. In a large bowl, stir together the cassava flour, almond flour, coconut flour, salt, baking soda, baking powder, and chai spice, then add wet ingredients and stir just enough to form a batter. Line a cupcake pan and then fill each liner just below the top. Bake 15 minutes. Let the cupcakes cool completely before frosting.
- To make the chai frosting cream together the butter, shortening, vanilla, and chai spice with an electric mixer until smooth and creamy then add the powdered sugar in little bits at a time. Transfer the frosting to a piping bag and frost the cupcakes.
Notes
**Bob’s Red Mill, Otto’s, or Let’s Do Organic cassava flour works best. Not all cassava flours are equal!
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American