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
1 CUP HOT WATER OR HOT COFFEE
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.
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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