1 3/4 cups garbanzo-fava bean flour
1/2 cup potato starch
1 cup, plus 1/4 cup unsweetened cocoa powder, divided
1/4 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons salt
2 cups coconut oil, divided
1 1/3 cups plus 1/4 cup agave nectar
3/4 cup homemade applesauce
4 tablespoons pure vanilla extract
1 cup hot water or hot coffee
1 1/2 cups unsweetened soy milk
1/2 cup dry soy milk powder
1 tablespoon coconut flour
2 tabelspoons fresh lemon juice
For the cupcakes: Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, potato starch, 1 cup cocoa powder, arrowroot, baking powder, baking soda, xanthan gum and salt.
Add 1 cup oil, 1 1/3 cups agave nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until the batter is smooth.
Pour 1⁄3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will bounce back when pressure is applied gently to the centre.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
For the frosting: In a blender or a food processor, combine the soy milk, soy powder, 1/4 cup cocoa powder, coconut flour, 1/4 cup agave nectar, and vanilla.
Blend the ingredients for 2 minutes. With the machine running, slowly add 1 cup oil and lemon juice, alternating between the two until both are fully incorporated.
Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.