Step 1

Preheat oven to 350°F then grease or line a muffin tin for 12 cupcakes.

Step 2

In a large bowl, whisk together the cassava flour, coconut sugar, cocoa powder, baking soda and salt.

Step 3

Create a large well in the center of the bowl then add the oil, vanilla and apple cider vinegar. Pour the water over top and stir a few times to combine. The batter will be lumpy. Use a whisk to vigorously beat until smooth.

Step 4

Transfer the batter to the muffin tin filling each one a little more than 3/4 full. Bake in the oven for 15-18 minutes, or until a toothpick comes out clean when stuck in the center.

Step 5

Allow to cool completely (for at least 6-8 hours) before icing. If you eat them too soon they will seem undercooked and might stick to the pan or liners. Allow them to cool for a while will change the texture quite a bit. I prefer to make them a day in advance (along with the frosting), allow them to cool for a few hours, then store them in a sealed container on the counter. They can also be frozen for up to 3 months when cooled and properly sealed.