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  • Writer's pictureJess

Gluten Free Dairy Free Chocolate Cupcakes

This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.



Ingredients:

  • 1 1/2 cup(s) gluten free all purpose flour (Bob's Red Mill® All Purpose Flour) or Brown Rice Flour

  • 1 1/2 teaspoon(s) baking soda

  • 1/2 cup oil

  • 1 cup(s) sugar

  • 1/2 cup [quality] Cocoa Powder

  • 2 large eggs or vegan egg replacer

  • 1 1/2 teaspoon(s) vanilla extract

  • 3/4 cup(s) rice, soy, almond or coconut milk

Directions:

  1. Preheat oven to 350 degrees.

  2. Combine all wet ingredients in a small bowl. Combine all dry ingredients in a separate, medium size bowl. Next combine wet ingredients into the dry ingredients bowl. Whisking together until batter is smooth.

  3. Prepare a: cake pan, sheet cake pan, muffin or mini muffin pan by spraying with a non-stick spray. Spoon or pour mix into pan or muffin cups. Cook until inserted toothpick (or butter knife) come out clean.

  4. Let cake/cupcakes cool, then eat and/or serve!

Substitutions:

  • Make it vegan: Replace eggs with egg replacer.

  • Make it low fat: Substitute half of oil with unsweetened applesauce.

  • Make it lower in sugar: Cut the sugar down by up to half.

  • Make it soy free: Don't use soy milk.

  • Make it nut free: Don't use a nut milk.

  • If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.

Gluten Free Dairy Free Chocolate Cupcake
Gluten Free Dairy Free Chocolate Cupcake

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