Chocolate Cupcakes (Vegan! Gluten-Free!) & Coconut Icing

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The Kitchn


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For the cupcakes:

2 tablespoon ground flax meal

1/3 cup warm water

3/4 cups brown or white rice flour

1/2 cup teff flour

3/4 cups granulated cane sugar

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup almond milk

1/2 cup sunflower oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract

1/2 cup boiling water

For the icing:

1/2 cup virgin coconut oil

3 cups powdered sugar

2 tablespoons almond milk

1/2 teaspoon vanilla

1/2 teaspoon lemon juice

1/2 cup unsweetened flaked coconut, toasted

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