super moist vegan chocolate cupcakes

Ingredients For super moist vegan chocolate cupcakes

• 1 1/4 c

  oat flour ( grind oatmeal in fp until flour is made, then measure 1 1/4 cups)
• 1 1/4 c

  white whole wheat flour
• 1 1/2 c

  granulated fruictose
• 2/3 c

  organic unsweetened cocoa powder
• 1/2 tsp

  salt
• 2 tsp

  baking soda
• 1/2 c

  vanilla soy yogurt
• 3/4 c

  canola oil
• 1 1/2 c

  coconut or almond milk (i used coconut milk)
• 1 1/2 tsp

  vanilla
• 1 tsp

  almond emulsion (can use extract)
• 2 tsp

  red wine vinegar
• 1/2 c

  toasted almonds for garnish
• CHOCOLATE GLAZE
• 2 c

  organic powdered sugar
• 1/4 - 1/3 c

  organic unsweetened cocoa powder (start with 1/4 cup and add more if you want a darker chocolate glaze)
• 1/4 c

  canola oil
• 1/2 c

  coconut or almond milk