1/4 cup coconut flour
1/4 cup dagoba cocoa powder
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
2. In a large bowl, blend together eggs, oil and agave.
3. Blend dry ingredients into wet thoroughly.
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
5. Bake at 375° for 20-22 minutes.
6. Cool and cover with vegan chocolate frosting.
Makes 10 cupcakes.
Source: Elana's Pantry
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