Ingredients:

• 2 cups gluten-free flour mix
• 1 cup sugar
• 1/2 cup Pascha Chocolate Cocoa Powder
• 3 tsp baking powder
• 1/2 tsp salt
• egg replacer: equivalent to 4 eggs
• 2/3 cup sunflower oil (or coconut)
• 1 1/2 cups rice milk
• 1 cup PASCHA Chocolate Chips (we used 100% Cacao) 

Directions:

• Preheat oven to 350°F.
• In a bowl of a standup mixer, whisk together the gluten free flour, sugar, cacao, baking powder, and salt.
• Melt the PASCHA Chocolate chips until smooth and add to dry ingredients along with the rice milk, egg replacer, and the sunflower oil.
• Mix well.
• Scoop into a lined cupcake tray, about 3/4 of the way full.
• Bake at 350°F until a toothpick inserted into the center removes cleanly. 
• Allow to cool and top with your favorite icing! ENJOY!