My sister Sarah and I
Today is my sister Sarah’s 29th Birthday (Happy Birthday Sarah!), so last night the family got together to celebrate at her and her husband Travis’ place.
Icing Vegan Birthday Cupcakes
We baked Gluten-Free Vegan Chocolate Cupcakes. They were perfect! I even found a recipe for homemade vegan icing, which came out so rich and tasty.
The Birthday Cupcakes on Sarah’s new Buffet table, a gift from my Mom
Cupcakes topped with chopped walnuts, pecans and shredded coconut
A delicious Cupcake closeup
Singing Happy Birthday with Travis’ accompaniment on Guitar
My sister’s Cat, Dina
Vegan Gluten-Free Chocolate Cupcakes
- Bob’s Red Mill Gluten-Free Chocolate Cake Mix
- 1/2 cup Coconut Oil
- 1 cup Soy or Almond Milk
- 2 tbsp. Flaxseed Meal mixed with 6 tbsp. Water
- 1/3 cup Hot Water
- 2 tsp. Vanilla Extract
- 2 tbsp. Unsweetened Pure Cocoa Powder
Vegan Chocolate Icing
- 2 cups Organic Powdered Sugar
- 1/4 cup Coconut Oil
- 1/4 cup Soy or Almond Milk
- 3/4 cup Unsweetened Pure Cocoa Powder
- 1/2 tsp Vanilla Extract
Follow directions on Bob’s Red Mill package including Flaxseed as an egg substitute for Cupcakes. For the Icing combine the powdered sugar and coconut oil with an electric mixer until it is thick but well combined. Add the almond milk, cocoa powder and vanilla, and continue to mix until smooth. Allow cupcakes to cool throughly before spreading the icing on top.
Yay! I’m so happy her Birthday Cupcakes came out so well, and we got to spend time together as a family for Sarah’s Birthday.