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Dairy-Free, Gluten-Free, Egg-Free Chocolate Cupcakes
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Brief Description
A sweet chocolate treat from Groovy Beets that is perfect for those with dairy or gluten allergies.
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Main Ingredient
chocolate
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Category: Cakes
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Nutritional facts, per cupcake: 287 calories; 4 grams protein; 12 grams total fat (3 grams saturated fat); 44 grams carbs; 0 milligrams cholesterol; 304 milligrams sodium; 4 grams fiber; 24 grams sugar.
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Posted By: groovybeets
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Posted On: Oct 31, 2014
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose or gluten-free flour
- 3/4 cups - unsweetened, non-Dutch-process cocoa powder
- 1 teaspoons - aluminum-free baking powder
- 3/4 teaspoons - baking soda
- 1/2 teaspoons - fine sea salt
- 1 - avocado pitted and peeled
- 1 cups - 100% pure maple syrup
- 3/4 cups - unsweetened almond milk
- 1/3 cups - coconut oil melted
- 2 teaspoons - vanilla extract
- 1/4 blocks - silken tofu (from 14 oz. container) drained, patted dry
- 3 tablespoons - 100% pure maple syrup
- 1/2 teaspoons - vanilla extract
- 1/4 teaspoons - salt
- 4 ounces - semi-sweet vegan chocolate melted
Directions:
FOR CUPCAKES:
1. Preheat oven to 350ºF. Line muffin pan with liners.
2. In a medium-large size bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
3. Purée avocado in your food processor until smooth. Add maple syrup, almond milk, canola oil, and vanilla.
4. Whisk into flour mixture until just combined and spoon into prepared cupcake liners.
5. Bake for 25 minutes, or until a toothpick inserted into center comes out with just a few crumbs stuck to it. Cool.
FOR GLAZE:
1. Blend tofu, maple syrup, vanilla, and salt in your food processor until smooth.
2. Add melted chocolate to the tofu mixture and blend until smooth. Transfer to bowl.
3. Dip tops of cupcakes into the glaze, pulling up to form fancy peaks.
4. Gobble up!
FOR GLUTEN-FREE FLOUR MIXTURE: (http://glutenfreegoddess.blogspot.com)
1 cup sorghum flour or brown rice flour
1/2 cup millet, almond meal, or buckwheat flour
1 cup tapioca, potato starch or corn starch (not potato flour!)
1 teaspoon xantham gum
Combine all ingredients until thoroughly mixed.
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