Best Gluten Free Vegan Chocolate Cupcake, EVER! xanthan free, soy free, dairy free, egg free, sugar free
GUYS!! I’m so pumped about this recipe! Seriously, if you were ever looking for a delicate, fluffy, moist and springy perfect chocolate cupcake, my friend, you have arrived. I’ve been experimenting to make the perfect GF vegan red velvet cupcake without dye, and while I haven’t yet cracked the code, I HAVE made the most phenomenal cupcake, ever.
One bite of these puppies, and I am telling you, you’re going to jump in the air and screech a little. No, seriously. I mean, I’ve done pretty good with my gluten free vegan vanilla cupcakes, but they had xanthan and refined sugar and flax (you bet I’m going to fix that soon!). And I’ve done pretty good with my gluten free, egg free dairy free chocolate cake– (its awesome, – if you can’t have strawberries use this recipe instead). BUT- I wanted something even lighter, and super super fluffy.
Impossible for gluten free and vegan and xanthan free? No freakin way. Not impossible. When it comes to food, there is no such thing as impossible!!
So, A few things about this awesome recipe. First, I use strawberries. If you can’t eat strawberries (they are a known allergen), you can try to replace them with a mashed banana, or with 1/2 cup unsweetened applesauce. I am counting on the pectin for binding and the fruity flavour of the stawberries to give depth.
Second, I use agar agar powder to hold it together. Yes, that wierd stuff that you see in petrie dishes. Hear me out- unlike xanthan gum, its totally natural- made from ground up seaweed. Its inert. Neutral. Its easily found cheap at your local asian grocer. Xanthan gum, on the other hand, is made from processing the mold that causes blackrot on vegetables. Its expensive. And no, its not good for you- at all. If you have a mold sensitivity, this stuff will make your head spin, in a bad way. Just, if you go to such lengths for clean eating, don’t at the last minute, use this stuff. Its really, really not good for you and worse- its really really difficult to find any information on it. That should be your first clue.
Third- sugar. Sweeteners are a toughie, I know. I use coconut sap- it has the soft consistency and flavour of brown sugar but half the glycemic index. In other words- hooray. :) Its not cheap, but hey, it tastes wonderful and its way healthier. Also- if you want a more chocolatey taste, use chocolate flavoured non-dairy milk and add in one more tbsp cocoa powder.
Here we go folks! On to the recipe!
Gluten Free Vegan Chocolate Cupcakes
- 1 generous cup strawberries plus 1 small mashed banana (1/3 cup) (instead of strawberries you can use 2/3 cup banana) (use previously frozen bananas for sweetest, best flavour)
- 1 cup apple juice
- 1 tbsp agar agar powder (non vegan: you can use unflavoured gelatin)
- 2/3 cup olive oil
- 2 tsp vanilla
- 1/4 tsp almond extract
- 2 tsp apple cider vinegar
- 2/3 cup white rice flour
- 2/3 cup coconut sugar
- 1/3 cup tapioca starch (or any other starch)
- 1/3 cup almond meal (not Bob’s Redmill- its too granular. Use Honeyville or JKGourmet)
- 1/4 cup coconut flour
- 5 tbsp cocoa powder (use only the dark type- bakers call it grade 22-42 )
- 2 tsp corn and aluminum free baking powder
- 1 /2 tsp aluminum free baking soda
- 1/2 tsp sea salt
- Put the strawberries in a pot, and cook over medium high heat till they are reduced to a syrupy consistency- they should reduce down to 1/4 cup
or so. Takes about 15 min, at least.
- In the meantime, assemble the rest of the wet ingredients. This gives the agar or gelatin time to swell. Its important!
- By now, your strawberry syrup may be cooked. Cool them in the freezer. Add 1/4 cup of the cooled strawberries to your wet ingredients. Puree your wet ingredients in a blender, with a hand mixer, or in your food processor.
- In a separate bowl, assemble the dry ingredients, and sift them to create air pockets and remove lumps.
- Add the wet ingredients to the dry ingredients, mix thoroughly.
- Scoop into muffin tins – I use an ice cream scoop to make sure they’re all the same.
- Bake at 350 for about 15-20 min- they’re ready when the tops are solid.