A yummy, Christmassy vegan gingerbread cupcake recipe that celiacs can enjoy, too!
Preheat oven to 180°C/ 350°F. Line a cupcake tin with 12 cases.
Divide the mixture into the cake cases and bake for 20 minutes or until a skewer comes out clean. Leave to cool completely.
*These cupcakes will keep for 5-7 days in an airtight container. They can also be stored in the fridge for extra moistness.