It’s been YEARS since I’ve been able to enjoy the flavor of gingerbread!
Many years ago, I would make gingerbread houses with my little ones for the holidays. After the need to alter my diet, gingerbread houses and cookies could no longer happen.
I must say that coming across this recipe has been an absolute blessing! I cannot BELIEVE how delicious and moist these cupcakes turned out! 😀
The original recipe is from Amy Lyons fantabulous website, Fragrant Vanilla Cake. With some slight modifications to her original recipe, below is what I call a sure winner in my book. Not to mention, it’s vegan and gluten-free!
This is definitely one dessert you don’t have to feel guilty about indulging in. 😉
- 1 3/4 cups Arrowhead Mills Gluten Free All-Purpose Flour *
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 Tbsp cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger powder
- 2 Tbsp fresh ginger, minced
- 1 cup coconut sugar
- 1/2 cup raw coconut oil
- 1 cup almond milk (room temperature or warm)
- 1 Tbsp pure vanilla extract
- 2 Tbsp apple cider vinegar
- 3 cups raw cashews, soaked at least 4 hours and drained well
- 1/4 cup plus 1/8 cup coconut water
- 1 teaspoon apple cider vinegar
- 1/4 cup plus 1/8 cup maple syrup (I used grade b for a richer flavor)
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 Tbsp pure vanilla extract
- 1/4 cup plus 1/8 cup coconut butter, warmed to liquid
- Preheat over to 375 degrees and position rack in center of oven. Use cupcake liners for 12 cupcakes in cupcake pan (liner is optional and if used, may not require nonstick spray – check the packaging).
- In a large bowl, whisk together flour, baking soda, sea salt, cinnamon, cardamom, nutmeg and ginger powder.
- In another bowl, whisk together fresh ginger, coconut sugar, coconut oil, almond milk, and vanilla extract. Combine with flour mixture until well blended.
- Whisk in apple cider vinegar and stir quickly (pale swirls will be in batter, which is the baking soda reacting with vinegar to allow cupcakes to rise).
- Fill the cupcake pan with batter (should be half or less than half for each cupcake).
- Bake until tester inserted into center comes out clean, about 25 to 30 minutes.
- Cool cupcakes completely before frosting.
- To make the frosting, combine all ingredients, except the coconut butter, in a food processor and blend until smooth.
- Add the coconut butter and process until smooth.
- Use a pastry bag to pipe frosting on top of cupcakes.
- Store cupcakes in fridge (if you have any left 😉 ).
* I used the the Heritage Blend Gluten Free All-Purpose Flour by Arrowhead Mills which unfortunately, I could not locate online. I did purchase this blend pre-packaged at Whole Foods.
This recipe is a modification of the following, http://www.fragrantvanilla.com/vegan-gingerbread-spice-cake-with-cinnamon-frosting/