My son turned 8 yesterday.  Because of allergies we had to find a special dairy, gluten, egg, nut, refined sugar cake recipe.  I found it in the BabyCakes cookbook.  The cup cakes and frosting both tasted rich and awesome.  The cupcake holder I bought at Target for $11.99. 

 

 

Vegan/ GF/Refined sugar free chocoate  cupcakes

 1 3/4 CUPS GARBANZO-FAVA BEAN FLOUR

1/2 CUP POTATO STARCH

 1 CUP UNSWEETENED COCOA POWDER

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

1 CUP COCONUT OIL

1 1/3 CUPS AGAVE NECTAR

1 cup UNSWEETENED APPLESAUCE

3 TABLESPOONS PURE VANILLA

EXTRACT

1 CUP HOT WATER OR HOT COFFEE

CHOCOLATE FROSTING

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,

cocoa powder, arrowroot, baking powder, baking soda, xanthan

gum, and salt. Add the oil, 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 center.

let the cupcakes stand in the tins for 20 minutes, then

transfer them to a wire rack and cool completely. 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.

 

Chocolate Frosting

 

 11/2 CUPS UNSWEETENED SOY MILK

1/2 CUP DRY SOY MILK POWDER

1/4 CUP UNSWEETENED COCOA POWDER

1 TABLESPOON COCONUT FLOUR

1/4 CUP AGAVE NECTAR

1 TABLESPOON PURE VANILLAEXTRACT

1 CUP COCONUT OIL

2 TABLESPOONS FRESH LEMON JUICE

In a blender or a food processor, combine the soy milk, soy

powder, cocoa powder, coconut flour, agave nectar, and vanilla.

Blend the ingredients for 2 minutes. With the machine running,

slowly add the oil and lemon juice, alternating between the two

until both are fully incorporated. Pour the mixture into an airtight

container and refrigerate for 6 hours or for up to 1 month. (If

you plan to use it as a sauce, store the mixture at room temperature

for up to 1 week.)

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Comments:

misss...
Jan. 13, 2011 at 4:20 AM

owwwww this sounds so good! Ds is not allergic to suger but dairy, eggs, nuts, and gluton. Wow mother hood sure makes us creative dosent it? Anywho so is the cocoa powder dairy, eggs, and nut free. I was wondering I got some hersheys and wanted to make sure it was before I ate anything.

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misss...
Jan. 13, 2011 at 4:27 AM

awww! and I love the look on his face! Priceless!

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Imamo...
Aug. 12, 2011 at 8:32 PM

LOOKs awesome! how'd it taste!

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Lynette
Aug. 12, 2011 at 8:43 PM

oh really good, we make it for every birthday!  a raw vegan friend of mine gave me this other recipe for frosting that we like a lot more ‎1/2 cup semi soft pitted dates, 1/4 cup agave, 1/2 cup ripe avocado (from about one medium avocado) & 1/3 cup cacao powder

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