You may wonder why you see gluten free and dairy free recipes on our site. The main reason is because my wife is allergic to both, and we’ve spent a handful of years finding ways to still enjoy the same recipes with a GF or DF substitute. We’re finding more and more people have allergies, so we share these recipes in case you or your friends and family can benefit from them.
1 1/2 cups gluten free flour blend (for mine I used Bob's)
1 cup powdered sugar (or use sugar and powder it in a Vitamix)
Heaping 1/4 cup gluten free cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup apple sauce (or oil)
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1/2 teaspoon guar or xanthan gum (unless it is already in the flour mix)
1 cup water
Piece of cake directions:
· Preheat oven to 350 degrees. Line a dozen muffin pan with paper liners.
· Sift together the dry ingredients.
· Add the apple sauce or oil, vanilla, vinegar, and water. Mix together till smooth.
· Pour into lined muffin cups, filling almost all the way full. (GF cakes usually don't rise as much as regular cakes)
· Bake for 20-26 minutes, or until center is done.
· Remove from oven and allow to cool before frosting.
Pictured is a frosting I purchased. However, sometimes we make our own. If you'd like to use this, here is a dairy free, chocolate frosting recipe. It's VERY sweet, so you don't need to put a lot on each cupcake.
- 2 cups powdered sugar
- ¼ cup cane oil shortening
- ¼ cup unsweetened almond, soy, or coconut milk
- ¾ cup unsweetened cocoa powder
- ½ t. vanilla (there are gluten free vanillas also)
1. In a bowl, using an electric hand mixer, cream the sugar with the shortening until mixture is thick and well combined. Add the milk, cocoa powder and vanilla, and mix until smooth.
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