Wednesday, December 11, 2013

Grain free nut free and vegan chocolate mini cupcakes

I wanted to make cupcakes for a holiday party. I saw somewhere cupcakes with a strawberry as a Christmas hat and decided to make them grain free, nut free and vegan. I couldn't find a recipe for a chocolate cupcake that would fill the requirements so tonight I ended up tweaking Elana Amsterdam's Vegan Chocolate Cupcake recipe from her book Gluten-free Cupcakes. Here it is, the new version of the recipe:

Chocolate mini cupcakes (grain free, gluten free, nut free, egg free, potato free and dairy free)
Makes about 16 mini cupcakes

1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tablespoon arrowroot powder
2 tbsp ground chia seeds
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup plus 2 tbsp coconut milk
1/4 cup plus 3 tbsp maple syrup
1 tbsp apple cider vinegar

Preheat the oven to 350F. Line muffin pan with baking cups. 

Mix all dry ingredients in a bowl. Add coconut milk and maple syrup and let it sit for a little bit so the chia seeds start forming their gel.

Add vinegar and scoop about a tablespoon of the batter to each cup.

Bake for 20 minutes. Let them cool before frosting. I am planning to use this honey vanilla frosting from this post and top them with a strawberry hat.  

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