Vegan Banana Cupcake with Chocolate Almond Butter Glaze

I was expecting this cake to be more dense and heavy but it turned out to be very very light. I even feel it is rather dry a little.
The buckwheat might have contributed greatly for this light texture. I hardly smell any cardamon, so the next time I will add more of it, or cinnamon could be a good replacement. The batter was very thick, compared to my other ones.

Cupcakes: (makes 12, 350 degree for 18 to 20 minutes)
1 cup flour
2/3 cup buckwheat flour (2 Tbsp tapioca flour)
1/4 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cardamon

1/3 sugar
1/3 olive oil
1 tsp vanilla essence
1 tsp almond essence

1 1/2 banana mashed + rice milk + 1 Tbsp vinegar = 1 1/4 cup
1/4 cup dried coconut

Chocolate Glaze:
40 g chocolate
1 Tbsp almond butter
2 tsp shortening
2 Tbsp powdered sugar
a few drops of Vanilla and almond essence