Ingredients

Cupcakes 2¾ cups sprouted spelt flour or whole-wheat pastry flour 1 tsp. baking powder 2 tsp. baking soda ¾ tsp. sea salt ⅔ cup unsweetened cocoa powder, sifted ½ cup canola oil 1¼ cups light agave nectar 1 cup soy milk ½ cup firm silken tofu 1 Tbsp. vanilla extract 2 Tbsp. raw apple-cider vinegar Filling 12 oz. light firm silken tofu ½ cup light agave nectar 1 cup smooth peanut butter 1 Tbsp. vanilla extract ½ tsp. sea salt Topping ~ Vegan Chocolate Ganache Frosting ~ Chopped toasted peanuts, for garnish (optional)

Description

Cupcakes 2¾ Cups Sprouted Spelt Flour Or Whole-wheat Pastry Flour 1 Tsp. Baking Powder 2 Tsp. Baking Soda ¾ Tsp. Sea Salt ⅔

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