This is my first successful attempt at a gluten-free vegan baked good. Usually they just taste like flour or crumble to bits as soon as you pick them up. These cupcakes (I leave off icing and then you can technically call them muffins) still aren´t perfect, but they are pretty darn close! This recipe works well at sea-level, so not sure about anyone baking at high altitude, I would say just leave out the baking powder.
- 1 cup of sugar
- 1/3 cup of unsweetened cocoa powder (I used the Brown Gold brand which I got in Ghana)
- 1 3/4 cups flour (I used the Marks & Spencer gluten-free flour mix)
- 3/4 teaspoon of sodium bicarbonate
- 1 teaspoon of baking powder (again M&S has a gluten-free one)
- 1/2 teaspoon of salt
- 1 egg equivalent of egg-replacer or flaxegg (I used Orgran brand egg replacer)
- 1/3 cup of vegetable oil
- 1 1/4 cup of your milk alternative of choice (I used rice milk)
- 2/3 teaspoon of vanilla extract
- 1/2 cup of chocolate chips (check they don´t have dairy in them!)
- Heat the oven to 350 F/180 C.
- Mix the cocoa, flour, bicarbonate, baking powder, and salt in a large bowl.
- In another bowl, beat the egg replacer gently (a fork will do) and then add the oil, milk, and vanilla.
- Slowly pour the wet ingredients into your dry and stir until completely mixed together. If you notice it is getting a bit sticky, add more milk. Then add your chocolate chips and mix through.
- Put cupcake papers in your cupcake/muffin tray.
- Fill up each cupcake paper about 2/3 of the way with your cupcake mixture.
- Bake in middle of the oven for around 25 minutes. Check that a fork comes out 99% clean and they are done!
- Ice or decorate as you want… I find they are good plain or just toss a bit of icing sugar on top if you want them to look more complete.
This is what my mixture looked like when I was ready to put it in the papers and then when I took it out of the oven. As you can see, the paper is coming off the cupcake a bit, which is exactly what you want to have happen!