Gluten-Free Vegan Dirty Chai Cupcakes

Indulge in the delightful flavors of chai and coffee with these gluten-free vegan dirty chai cupcakes. They are moist, fragrant, and perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 cup brown sugar
• 1/4 cup coconut oil
• 1 cup brewed chai tea, cooled
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup strong brewed coffee, cooled

Instructions:

Put the oven on 350F 175C and line a cupcake tin with paper liners

Put the almond milk and apple cider vinegar in a small bowl and mix them together

It will turn into vegan buttermilk after a few minutes of sitting

Put the brown sugar, cinnamon, cardamom, cloves, ginger, salt, baking powder, and baking soda in a large bowl

Add the gluten-free all-purpose flour and mix them together using a whisk

Mix the almond milk, vanilla extract, brewed chai tea, and coconut oil together

Then add this to the dry ingredients

Mix until everything is smooth and well mixed

Add the coffee that has been brewed and mix the batter well

About two thirds of the way to the top of each cupcake liner, fill it with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

You can frost the cupcakes with your favorite vegan frosting or eat them plain once they are completely cool

Add a pinch of ground cinnamon on top to make it look nicer and give it more flavor

Enjoy your gluten-free vegan dirty chai cupcakes after you're done making them!