I developed this recipe for my good friend Lindsay’s bridal shower. She is an amazing and beautiful person and I was honored to make cupcakes for her. She is also gluten-free, dairy-free, so this was a bit of a challenge! After four different recipes and lots of cupcake taste testing (Thanks to my family and friends), here is the end result. They were YUMMY!

Luscious Lindsays 

1 cup almond milk (or chocolate almond…if you like it really chocolaty!)
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons gluten-free flour (Don’t use Bob’s!) (I forgot what I used but when I find it, I’ll post that)
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder (make sure its gluten-free)
1/4 teaspoon salt
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract

Preheat the oven to 350 degrees F.

In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Whisk together the soy milk and the vinegar. Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.

Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

Makes 12 cupcakes (I always double this recipe)

Frosting

1/2 cup shortening
1/2 cup soy margarine (I used Earth Balance original spread)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup water (you could use almond milk, I just use water in all my frosting)