The yogurt and vinegar both help (along with the acid in the cocoa) to react with the leavening and create the right texture. Since this as an oil-based recipe, rather than a butter cake, the cake is very moist and tender.
Best-Ever Gluten Free, Casein Free Chocolate Cupcakes3 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/2 c. sweet rice flour
1 c. white rice flour
3/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1-1/2 tsp guar gum
1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 c. cocoa powder
1/3 c. canola oil
1/3 c. coconut oil, melted
1 tsp vanilla extract
1 c. sugar
1-1/2 c. brown sugar
6 oz non-dairy Greek Yogurt style-fermented coconut or almond milk
1-1/2 Tbsp white vinegar + enough almond milk to make 1-3/4 c.
Preheat oven to 350 degrees. Place cupcake liners into cupcake pans. (This recipe makes 36-42 cupcakes... be prepared. Or you can make 24 cupcakes and one 8 or 9 inch layer)
In a bowl, sift together flour, guar gum, baking powder, soda, salt, and cocoa powder. Set aside.
Almond Buttercream1/4 c. dairy-free margarine, such as Earth Balance
1/2 c. shortening (such as Spectrum)
1 tsp almond extract
1 lb. powdered sugar (about 4-1/2 c.)
1/4-1/2 c. almond milk
Cream together shortening and margarine. Add about 1 c. of the powdered sugar and beat well. Add almond extract. Continue adding powdered sugar and almond milk alternately until all sugar is incorporated and frosting is of a soft, pipable consistency. Tint as desired.
These are really fabulous cupcakes. And I'd bet you can take them out in public and no one will even know what's missing!