Ingredients

• ½ cup expeller pressed canola oil
• ½ unsweetened almond milk
• 6 ounces of plain coconut milk yogurt
• ¾ cup sugar
• 1 tablespoon egg replacer mixed with ¼ cup water
• 2 cups white rice flour
• ½ teaspoon xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 teaspoon ground cinnamon, extra for sprinkling
• ½ ground nutmeg
• ⅛ teaspoon ground cloves

Frosting

• ¼ teaspoon pure vanilla extract
• 1 ½ cup powdered sugar
• 1 tablespoon unsweetened almond milk
• ¼ cup softened margarine

Steps

Preheat the oven to 350 degrees and mix the almond milk, oil, yogurt, sugar and egg replacer into a large bowl and whisk together. In a separate bowl, mix together the xanthan gum, rice flour, baking soda, baking powder, cinnamon, cloves, salt and nutmeg. Add the milk mixture to the flour mixture, and spoon batter into muffin tins. Cook for 20-25 minutes, or at least until they have a light golden brown color.

For the frosting, put the sugar, margarine, vanilla and almond milk into a bowl and mix with an electric mixer for one to two minutes. Spread the frosting onto the cupcakes, and sprinkle cinnamon on the cupcakes when done.