While I’m admittedly not the avid Gluten-free Vegan baker, I’ve recently received a few friend requests to make G-free V desserts for BBQ’s and parties.
LPT: If you don’t know how to do something, start by copying those best at it.
So… I’m julie-&-julia-ing the entire book from the NY Bakery Babycakes to learn more about G-Free V baking. Buy the cookbook here.
It’s a good one!
I highly recommend it, even just for learning some substitutes.
Applesauce for Eggs… who knew?
Why make this Recipe?
It actually tastes good.
It doesn’t taste like potatoes and beans.
Plus, if you make the below recipe you can tell all your friends that they are eating a variation of Pamela Anderson’s favorite cupcake.
Gluten-Free Vegan Chocolate Cupcake Base
First, decide if you want regular cupcakes or mini cupcakes. I know this is a very difficult decision, but I have full confidence you will make the best choice appropriate for your given occasion.
The recipe yields 2 trays of regular sized cupcakes, or two trays of mini-cupcakes (I’ll provide an update on exact count tomorrow.)
- 1 Cup Rice flour (or Brown Rice Flour)
- 1 Cup Garbanzo-Fava bean Flour (or Garbanzo Flour)
- 1 Cup Unsweetened Cocoa Powder
- 1/2 Cup Potato Starch
- 1/4 Cup Arrowroot Powder
- 1 Teaspoon Baking Soda
- 1 teaspoon Guar Gum (or 1 teaspoon Xanthan Gum)
- 2 teaspoons salt (or 1 teaspoon finely ground sea salt)
- 1 Cup Coconut Oil
- 1 & 1/2 Cups Agave Syrup or Agave Nectar (Yes… that means buy two bottles, not just 1 bottle like I did on accident.)
- 1 Cup Applesauce – Organic or Homemade if possible
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup hot Water
- An Oven! (My dearest American friends – not all Singaporean homes have ovens! Some only have stovetops.)
- Measuring Cups (1, 1/2, 1/4, & 1 teaspoon if you have them.)
- 2 Cupcake pans, or 2 Mini Cupcake pans.
- Cupcake liners, or Mini cupcake liners (I prefer the metallic foiled ones vs. the paper ones because they are prettier and peel off better.)
- A Big Bowl.
- A Whisk. Or handheld electric mixer. Or a Kitchenaide Mixer if you’re fancy.
- If you are opting to make mini cupcakes, I also recommend having a Pastry Piping bag on hand to evenly distribute the cupcake batter into the cupcake liners. It can get super messy trying to jam all that stuff into those little liners.
- Preheat your oven to 325 F/ 163 C.
- Line those cupcake tins!
- Measure 1 Cup of water and start the magical process of boiling the water.
- While waiting for your water to boil, begin mixing the cupcake batter. In a large bowl, whisk together all of the dry ingredients (the first 8 ingredients listed.)
- Then add the Coconut Oil, Agave Syrup, Applesauce & Vanilla. (This is all liquid ingredients except for the hot water.) Whisk till smooth.
- Now add the hot water and whisk again until smooth.
- If you are making mini muffins, add the final mixed batter to a piping bag.
- Pour (or pipe) the batter 3/4 of the way to the top of the liners. Make sure to leave some room because this recipe will rise!
- Pop those bad boys in your preheated oven and put the timer on before you forget!
- 24 minutes for regular cupcakes.
- 13 minutes for mini cupcakes.
- Remove them, let them cool, then frost them with whatever frosting your heart desires.
- Ta-Da! Eat all the cupcakes.
Carrying these cupcakes to a party or BBQ? I recommend taking all your frosted cupcakes in a large metallic disposable lasagna pan and covering it with tin foil (a.k.a. aluminum foil, a.k.a. aluminium foil.) You should be able to fit a whole lot of cupcakes snugly + a bunch of brownies too. Although… you do run the risk of leaving some people disappointed that you didn’t instead bring an actual massive lasagna. Try and get an advanced read on the crowd and set early expectations to avoid potential party pan regrets.
Try it out and let me know what you think!
XO, and happy crafting!