This recipe is terrific for those of us with multiple food allergies. After having to eliminate soy, nut, and dairy from my diet, I revisited my favorite Decadent Chocolate Cupcakes recipe. Now, we have choices... take your pick and try them both if you can!
Gigi's Gluten Free Vegan Decadent Chocolate Cupcakes
Gluten-free & Vegan
1/2 c. white rice flour (or brown rice flour)
1/4 c. sorghum flour
1/4 c. tapioca flour
1/3 c. unsweetened cocoa powder
1 t. baking soda
1/8 t. sea salt
1/2 c. sugar
1 T. light oil (I use a very light olive oil; use what you like!)
Egg replacer (prepared) to equal 2 large eggs (or click here for more egg alternatives)
1/2 c. French vanilla coconut milk creamer (or original flavor; if you use original, add 1 teaspoon vanilla extract)
1/4 cup strong coffee, cooled
1 teaspoon white vinegar (or apple cider vinegar)
Preheat your oven to 350 degrees. Line a 12-section cupcake pan with paper liners.
In a mixing bowl, combine flours, cocoa, salt, soda, and sugar. Stir with a whisk to blend.
Add oil, egg replacer, coconut milk creamer, coffee, and vinegar.
Stir to combine and divide evenly among cupcake pan sections.
Bake for 15-20 minutes or until tops of cupcakes appear dry and spring back when touched lightly. Cool in pan for 15 minutes, then remove to cool to room temperature, then frost with my No Butter Creamy Frosting (at the end of the original version of this recipe) or dust with powdered sugar.
~g~
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~g~
My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.
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