Chocolate Cupcakes – Vegan and Gluten-Free Decadence!

by Allergy Free Kitchens on September 5, 2013

Cupcake-Allergy-Free-KitchensIf you are looking for a fairly simple allergy-friendly chocolate cupcake recipe that yields wonderful flavor and a fluffy moist texture every time, I have a recipe for you.  I discovered it a couple years back in an issue of Living Without.  Since then, it has become the “go to” recipe in my kitchen when I need to whip up failsafe cupcakes stat.

Fair warning, this is the good ol’ fashion kind of cake complete with sugar and shortening, but it works.  One nibble of the billowy, chocolatey goodness and you’ll discover, it’s a keeper.

We did modify the recipe for our needs.  I’ve listed those modifications below under “How we make it.”

Here’s the original:  Chocolate Mocha Cake as seen in Living Without

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.


How we make it (vegan and gluten free):

  • We follow the instructions for the egg-free version (applesauce & baking powder, egg replacer & water).
  • We use Bob’s Red Mill Gluten-Free All Purpose Flour.
  • We use Spectrum Organic Palm Shortening.
  • We bake the recipe as cupcakes – 22 minutes in a 350 degree preheated oven.
  • We almost always cut the recipe in half.  We’ve had consistent results that way.  It’s quite simple.  Halve all of the ingredient measurements and voila – same great results!
  • When we want chocolate fudge-like icing (as in the photo above), I make a simple chocolate ganache frosting (recipe below).  Our daughter decorated the cupcake in the photo above using Enjoy Life Mega Chunks and sprinkles.  She’s a natural.

Chocolate Ganache 

1 10 ounce bag of Enjoy Life Semi-Sweet Chocolate Chips

1/2 cup of canned lite coconut milk (or milk of choice)

1 teaspoon of pure vanilla extract

Heat the coconut milk until simmering.  Pour it over the chocolate chips.  Add the vanilla.  Whisk until smooth.  Cover and refrigerate the ganache until it sets up (three hours or overnight) and decorate as you wish.

Chill decorated cupcakes until ready to serve.  I do not recommend chilling them beyond a day. The refrigerator is not kind to gluten-free baked goods.

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