Rich chocolate cupcakes that are both vegan and gluten-free
Ingredients
- 12 standard-size paper baking cups
- 3/4 cup unsweetened plain rice milk
- 1/4 cup Pinot Noir
- 1 tsp. apple cider vinegar
- 1 3/4 cups all-purpose gluten-free flour
- 1/3 cup cacao powder
- 1 1/4 tsps. sodium-free baking powder
- 1 tsp. baking soda
- 1/2 tsp. guar gum
- 1/4 tsp. fine sea salt
- 1/4 cup grapeseed oil
- 1/4 cup coconut nectar
- 2 tsps. vanilla extract
- 3/8 teaspoon stevia powder
- 1/3 cup vegan, soy-free plain yogurt (Adler uses So Delicious coconut milk yogurt)
Preparation
1. Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, mix together therice milk, wine and apple cider vinegar in a 2-cup measuring cup.
3. Whisk together the flour, cacao powder, baking powder, baking soda, guar gum, and salt in a large bowl. Make a well in the middle.
4. Add the grapeseed oil, coconut nectar, vanilla, and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt until well combined.
5. Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
6. Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
7. Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
Ingredients
- 1/2 cup coconut nectar
- 2 Tbsps. coconut oil
- 2 Tbsps. mashed avocado
- 1 cup powdered erythritol
- 1/2 cup cacao powder
- 1 Tbsp. warm water
- 1/8 tsp. stevia powder
- 1/8 teaspoon fine sea salt
Preparation
To make the chocolate frosting, mix together the coconut nectar, coconut oil and avocado in a medium-size bowl. Add the powdered erythritol, cacao powder, warm water, stevia, and salt and stir until smooth and well incorporated
Ingredients
- 1/2 Tbsp. coconut oil
- 1/2 Tbsp. coconut nectar
- 3/4 cup powdered erythritol
- 1/2 Tbsp. pinot noir
- 1/2 Tbsp. cranberry puree
- 1/8 tsp. fine sea salt
Preparation
To make the pinot noir pink frosting, microwave the coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add the powdered erythritol, pinot noir, cranberry puree, and salt. Stir until smooth and well combined.
Frost the completely cooled cupcakes with the chocolate frosting. Place a dollop of the pinot noir pink frosting on top. Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.
Calories: 190 each.