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.
Chocolate, Gluten-Free, Dairy-Free Cupcakes
- 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 vegetable 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:
1. Preheat oven to 350 degrees. Line a dozen muffin pan with paper liners.
2. Sift together the dry ingredients.
3. Add the apple sauce or oil, vanilla, vinegar, and water. Mix together till smooth.
4. Pour into lined muffin cups, filling almost all the way full. (GF cakes usually don’t rise as much as regular cakes)
5. Bake for 20-26 minutes, or until center is done.
6. Remove from oven and allow to cool before frosting.
The frosting in the picture is store-bought. However, sometimes we make our own. You can follow the recipe below for a dairy-free chocolate frosting. It’s VERY sweet, so you don’t need to put a lot on each cupcake.
Dairy-Free Chocolate Frosting
- 2 cups powdered sugar
- 1/4 cup cane oil shortening
- 1/4 cup unsweetened almond, soy, or coconut milk
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon 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.
2. Add the milk, cocoa powder and vanilla, and mix until smooth.
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