Allergy Kitchen

Chocolate cake ( or cupcakes)

recipes, sweets and treats | March 5, 2021 | By

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Cake ingredients:

1 cup all purpose flour or gluten free flour blend

1/2 cup brown sugar

1/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons flaxseed meal

1 – 2 tablespoons apple cider vinegar

1/2 cup rice milk

1/4 cup earth balance or coconut oil

1 teaspoon vanilla extract

1/2 cup boiling water

Frosting ingredients:

1/3 cup earth balance

2/3 cup Hershey’s cocoa powder (optional – use more sugar if no cocoa powder)

2 to 3 cups powdered sugar

About 1/4 cup rice milk

1 teaspoon vanilla extract

For the cake:

  1. Combine dry ingredients in large bowl.
  2. Add rice milk, apple cider vinegar, oil, and vanilla and beat on medium speed for about 2 minutes.
  3. Stir in boiling water (batter will be thin).
  4. Pour into pan or fill muffin cups 3/4 full with batter. Makes about a dozen cupcakes.

Bake at 350 degrees, cupcakes about 22-25 minutes. Cool and frost.

For the frosting:

Slightly melt earth balance, if needed. Stir in cocoa and vanilla.

Alternately add powdered sugar and rice milk, beating on medium speed to spreading consistency. Add more rice milk or powdered sugar, if needed.

Tip to remember: Largest tips always work best for frosting cupcakes!