Vegan and gluten free cupcakes are here! They are 100% vegan, rich, chocolatey (from the carob powder...try it...you will love it) and moist. They go awesome with a vanilla icing, which I will share too. This recipe was not tested by Bob's Red Mill.

Icing, Frosting

• 1 1/2 cups GF All Purpose Baking Flour
• 1 1/4 cups Vegan Cane Sugar
• 1/2 cup Carob Powder
• 1 tsp Guar Gum
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 cup Soy Milk (may need to add an additional tbsp or so)
• 2 tsp Vanilla Extract
• 1 Tbsp Vegan Mayo

Icing

• 1 Each Coconut Flakes (optional)
• 1 cup Spectrum Organic Naturals vegetable shortening
• 2 1/2 cups powdered sugar (may have to add another 1/2 cup)
• 1 1/2 tsp Vanilla extract
• 2 Fl. Oz. Soy milk

Directions

Notes

This recipe makes 12 chocolatey and healthy carob cupcakes with vanilla icing (with a hint of coconut should you decide to add the flakes). These do freeze very well!