Gluten-Free Vegan Chocolate Cupcakes

December 18, 2009

These are by far the most successful gluten-free cupcakes I’ve made to date.  In fact, they may be the most successful gluten-free thing I’ve made–ever.  The batter tasted good from the start, which is always a good sign.  They cooked up perfectly in the oven, with a moist, light, and slightly crumbly cake texture, and weren’t too sweet with the frosting on top.  Originally, this recipe came from Karina’s Kitchen, and I used a frosting recipe from the Post Punk Kitchen.  I have to say, this frosting kicks ass as well.  The secret is in the Almond Extract.  I would definitely make these again.  They’re even good enough to serve to non-gluten-free people.  I made a half recipe, but here’s the full one:

Gluten-Free Vegan Chocolate Cupcakes

Preheat oven to 350 degrees F.  Line a 12-cup cupcake pan with paper liners.

Whisk together the dry ingredients:

3/4 rounded c. sorghum flour (I used 1/3 rounded cup for half recipe)

3/4 rounded c. potato starch, cornstarch or tapioca starch (I used potato starch, and again 1/3 c. for half recipe)

1/2 c. unsweetened cocoa powder

1 c. organic cane sugar

1/2 t. sea salt

1 t. baking powder

1 t. baking soda

1 t. xanthan gum

Add in and beat till smooth:

1 c. warm rice milk (not too hot or it will make the potato starch gluey)

1 T. Egg Replacer (I used 2 T. Soy Flour mixed with 2 T. warm water)

3 T. Extra-Virgin Olive Oil

2 t. bourbon vanilla extract

1/2 t. apple cider vinegar (or other light tasting vinegar)

Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.  I used a 1/4 c. measuring cup to scoop the batter into the cups.  Bake in the center of a preheated oven till done (mine took exactly 20 minutes).  Cook the cupcakes on a wire rack (don’t let them sit in the baking pan too long or they’ll get soggy).  Frost when completely cooled.  See recipe for frosting below.

Vegan Chocolate Icing Recipe

This is probably the best vegan frosting I’ve ever made.  Perfect consistency, spreads easily, and hardens nicely after a few hours.  Not too greasy, but it is pretty sweet.  Again, I made a half recipe here, to cover 6 cupcakes.  Here’s what the full one would be:

1/2 c. (1 stick) Earth Balance shortening

2/3 c. cocoa powder (I used some sweetened dark chocolate chips for making hot chocolate, and melted them in the microwave)

2 c. powdered sugar

1/3 c. unsweetened soymilk

1 t. vanilla extract

1 1/2 t. almond extract

Melt the shortening (I did this in a small bowl in the microwave).  Add cocoa and stir.  Add powdered sugar and soymilk, then beat on medium for about a minute (I just did this by hand with a spoon), or until it’s a good consistency for spreading.  Stir in extracts and frost away!

Note:  I added about 6 T. more soymilk because it was pretty think, and that helped a lot with spreading it onto the cupcakes.  However, that might have been because I used solid chocolate instead of cocoa powder.


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