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Preheat oven to 350°F (180°C). Line all twelve cups of a standard size muffin tin with paper or foil liners. In a medium bowl, whisk the nondairy milk, water, psyllium husks, sugar, oil and vanilla. Let stand 5 minutes. In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.

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TREE NUT-FREE. EGG-FREE. SOY-FREE. FISH-FREE. SHELLFISH-FREE. SESAME-FREE our products are classroom friendly Free from the top 9 allergens. LEARN MORE. Our Products. DŌ BITES. CUPCAKES. CAKE BITES. CAKES. more about our products "Y'all have put together the healthiest, sweetest snack without sacrificing taste." SOURCE: MOMS MEET

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Healthy, full of carrots and spices, and easy to mix up in one bowl. Dairy free + nut free recipe. With a deeply rich spiced flavor, finely shredded carrots, bright pineapple, and filled with crunchy pumpkin seeds, this is truly the best carrot cake recipe. It is so easy to make, is filled with extra spices, and topped with cool and creamy.

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Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners. In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside. In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth.

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Method. Preheat your oven to 170C / 340F. Prepare a cupcake tin and 12 cupcake paper cups and set aside. Add all the ingredients to a food processor and process for about 10 seconds. Pour ⅓ cup of the batter into each paper cup and bake for about 25 minutes. When done, allow the cupcakes to cool down on a wire rack.

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Whisk the dry ingredients into the wet ingredients and whisk until combined and smooth. Fill the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

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Preheat your oven to 350 degrees F. Generously grease your pan with non-stick cooking spray, (if doing a 13x9). Or, line your cupcake tin with cupcake liners (makes 12). In a large mixing bowl, whisk together the cake's dry ingredients, except for the cocoa. In a saucepan over medium-low heat, melt your vegan butter.

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Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners and set aside. In a large mixing bowl, combine flour, coconut sugar and salt. In a smaller mixing bowl, whisk together eggs, oil, coconut milk, vanilla and apple cider vinegar. Pour the wet mixture into the dry mixture and whisk until smooth.

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1 1/2 tbsp whole milk. Start by preheating your oven to 310F (155C). You don't want your oven too hot, otherwise this will cause the cupcakes to rise quickly and risk an uneven bake. Line your 12 cupcake cases into the tin. In your stand mixer, beat together the butter and sugar until light and fluffy.

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Pre-heat oven to 350 F (180 C). Line a cupcake tray with 12 parchment liners. Into a mixing bowl, add in the coconut milk, coconut yogurt, miso paste and vanilla extract and whisk together. Add in the cane sugar, white rice flour, oat flour, potato starch and salt.

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Preheat oven to 350°. Add flour, sugar, baking powder, and salt to a large bowl; stir. Add wet ingredients. Add coconut milk (cream only), applesauce, vanilla, and extra liquid (water or more coconut milk). For more on the coconut milk, see the recipe box below. Using electric beaters, blend on medium-high until combined well.

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Instructions. Preheat the oven to 180°C (350°F) fan-forced. Line a 12-hole muffin tin with cupcake wrappers. Use a fork to whisk the grated pumpkin, eggs, syrup, oil and vanilla together in a large bowl. In a separate bowl, combine the dry ingredients then whisk into the wet ingredients.

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Add to the flour mixture the rice milk, oil, and vanilla and stir to evenly mix to form the batter. Divide the batter evenly between the 12 lined muffin cups. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the middle comes out clean.

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Pour vinegar in one small dent, vanilla in second small dent, and oil in larger dent. Pour water over the top, and mix all ingredients together with a large spoon. Fill cupcake liners 2/3 to 3/4 full (makes 12-14 cupcakes). Bake at 350F for 18-20 minutes. Allow to cool completely before frosting with icing of choice.

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Preheat oven to 350 degrees F. Line muffin pan with muffin papers. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a medium bowl, whisk together the rice milk, oil, and vanilla. Add the liquid ingredients to the dry ingredients and mix well.

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To make the Coconut Cream Cheese Buttercream: Add the sweetened shredded coconut to a skillet and set it over medium heat. Cook, stirring very frequently, until about half of the coconut is golden brown. Remove from the heat and dump the toasted coconut onto a plate or into a bowl. Let cool completely.