Orange Spiced Cupcakes

Gluten free, sugar free, and vegan. The mix of different flours helps with the substance of the cake.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 350 degrees. Lightly grease a muffin tin with coconut oil or non dairy butter.

Step 2

In a small bowl, whisk together ground flaxseed and 1/3 cup of water. Set aside for at least 5 minutes.

Step 3

In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, salt, pepper, cinnamon, nutmeg, and ginger until thoroughly combined.

Step 4

Mix all dry ingredients on a medium bowl. Mix all wet ingredients gently in a large bowl.

Step 5

Pour dry ingredients into wet ingredients and stir to combine. Pour batter into prepared muffin pan and smooth tops to create an even surface.

Step 6

Bake cake until a toothpick can be inserted and come out clean, and cake springs back when gently pressed, about 30-40 minutes.

Step 7

Allow cake to cool for 10 minutes in pan before removing. Then allow to cool to room temperate on a wire rack.

Step 8

While cake is cooling, prepare frosting. In a medium bowl, stir together yogurt, almond extract, and orange blossom water.

Step 9

Move cake to a serving platter. Spread frosting evenly over top of cake and decorate with garnishes. Serve immediately.