Thursday, October 19, 2017

Allergy-Free Chocolate Cupcakes


Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.
  • 1/2 Tbsp ground flax seeds (flaxmeal)
  • 1 Tbsp + 1 tsp warm water
  • 1/2 C gluten free flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 rounded tsp xanthan gum
  • 3 Tbsp vegan butter
  • 1/4 C water
  • 1 Tbsp + 1 tsp cocoa powder
  • 1/4 C + 2 Tbsp sugar
  • 2 Tbsp dairy-free sour cream
1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!


**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

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