I’ve been slowly but surely getting on the vegan/gluten-free bandwagon, and this is my latest foray into the world of vegan/gluten-free baking. I made these cupcakes for my yoga teachers, whose one-year anniversary teaching at the studio where I practice was yesterday…
I apologize for the poor quality of the image, but I promise, these cupcakes got great reviews from the people who ate them (my teacher told me that another student even asked for the recipe!). Looking at them you wouldn’t even think that they were vegan/gluten-free and even if you did get to taste them, the only giveaway would be the texture, which was ever so slightly grainy due to the gluten-free flour blend that I use, which so far has NEVER failed me in any recipe as substitute for regular flour.
This recipe was adapted from a vegan chocolate cake recipe that I got from a vegan baking class I attended at Haven’s Kitchen months ago. The original recipe did not provide for gluten-free restrictions, but I simply used a 1-1 substitution of gluten-free flour blend for all purpose flour. I also tweaked the flour measurement from the original 1 1/4 cup and made it 1 3/4 cup (it was actually an accident, but one that worked out anyway!)
Recipe as follows:
Vegan, Gluten Free Chocolate Cupcakes (makes about 16 standard sized cupcakes)
1 cup sugar (I used vegan cane sugar from Whole Foods)
1/3 cup cocoa
1 tsp. baking soda
½ tsp. baking powder
1 cup warm water
1 tsp. vanilla extract
1/3 cup vegetable oil
1 tsp. distilled white or apple cider vinegar
Combine dry ingredients and wet ingredients separately. Pour liquids into the dry ingredients and mix with a spoon until combined.
Fill cupcake cups about 2/3 full with batter and bake at 350°F for 20 minutes, testing with a toothpick for doneness.
Vegan Ganache (for frosting cupcakes) — make this ahead of time
12 oz. vegan chocolate chips
6 oz almond milk
1 tablespoon vegan butter substitute (I used Earth Balance in stick form)
Place vegan chocolate chips and vegan butter substitute into a bowl
Heat almond milk in small sauce pan until it starts to simmer.
Pour into bowl with chocolate chips and vegan butter substitute and stir until the chocolate is completely melted along with the vegan butter substitute.
You can let it chill at room temperature for a few hours until it reaches desired consistency for frosting
OR chill in the refrigerator for about 20 – 30 minutes, constantly checking if it has reached your desired consistency for frosting. I just kept checking it every 10 minutes or so to make sure it didn’t get too thick.
A note about sugar. In the recipe I used vegan cane sugar from Whole Foods (as pictured below). The reason for this is that regular table sugar is processed from the raw form by using bone char, which comes from animal bone, making the sugar technically no longer vegan. I don’t know the specifics of how sugar is processed, just that bone char is used by a majority of companies that produce sugar.