Follow the steps in order for the best result.
For the cupcakes: Begin by preheating your oven to 325°F (160°C). Prepare a muffin pan by lining 9 of the muffin cups with paper liners. Fill the 3 remaining muffin cups with a small amount of water; this helps ensure even baking.
In a mixing bowl, combine the soymilk, canola oil, agave nectar, vanilla extract, and almond extract. Whisk until well blended.
Gradually add the tapioca flour, flax seed meal, almond meal, rice flour, quinoa flour, baking powder, baking soda, and salt to the wet ingredients. Mix for 1-2 minutes until just combined. The batter will be somewhat thin in consistency.
Carefully fill each of the 9 lined muffin cups approximately 2/3 full with the cupcake batter.
Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the muffin pan from the oven and let the cupcakes cool in the pan for about 1 hour. This allows the agave nectar to set properly, preventing the cupcakes from being too sticky.
For the frosting: In a separate mixing bowl, combine the margarine, agave nectar, and vanilla extract. Mix until smooth and creamy.
Add the cocoa powder to the mixture. Sift the cocoa powder if necessary to avoid any lumps in the frosting.
Incorporate the non-dairy powdered milk into the frosting. Mix well until fully combined.
Adjust the consistency of the frosting as needed. If the mixture is too thin, add more powdered soy milk until you reach the desired thickness. If the mixture is too thick, add a bit more agave nectar until it becomes smooth and spreadable.
Once the cupcakes have cooled completely, frost them generously with the prepared chocolate frosting. Enjoy your delicious, guilt-free treats!