In a large bowl combine oat flour, buckwheat flour, rice flour, baking powder, baking soda, sugar, cacao powder, and instant coffee.
In the other bowl combine soy milk, lemon juice, and almond extract.
Pour the wet ingredients into dry and combine. Next, add apple sauce, and melted vegan butter. The batter should be creamy, smooth, and fluffy.
Carefully combine, and spoon the batter into a muffin pan lined with parchment paper or silicone muffin cups. Bake them at 400F (200°C) for about 25 minutes.
Meanwhile, prepare a vegan coffee frosting.
In a medium-sized pot add cornstarch, 2 tbsp sugar, and soy milk. Bring it to a boil and cook for about 1 minute until thick. Next, remove from the heat and let the mixture cool down before moving to the next step.
In a large bowl whisk vegan margarine and powdered sugar until fluffy. Next, add cornstarch mixture, and powdered sugar. Whisk until creamy, smooth, and fluffy.
Decorate muffins with vegan coffee frosting and dust with cacao powder. Enjoy!
