Pre-heat oven to 400’F

Spray 12 muffin tins with non-stick spray, or use muffin liners

Mix soy milk & white vinegar together – set aside to “curdle” into “buttermilk”

Sift together: gluten free flour, cocoa, baking powder, and salt

Slowly stir in brown sugar

Lightly beat eggs

Gently mix into “buttermilk”

Combine wet ingredients into dry – stir gently, do not over mix

Spoon batter into prepared tins

Bake for 20 minutes, or until firm to the touch and a toothpick inserted into the center of a muffin comes out clean

Let them cool in the pan for 5 minutes, then remove from pan and cool on a baking rack

Just before serving dust with powdered sugar