Gluten Free, Dairy Free, Vegan
No substitutions needed for our vegan readers for this blog post. This recipe is vegan from the start!
All the chocolate
1 1/2 Cups Pamela’s Flour
3 heaping TBSP Cocoa
1 tsp Baking Soda
1 tsp Baking Powder
1 Tbsp Vinegar
5 Tbsp Olive Oil
1 tsp Vanilla Extract (I always add extra)
1 1/4 Cup Cold Water (if it isn’t cupcake consistency add more water)
Optional: Enjoy Life - Chocolate Chips/Chunks
These cupcakes are totally great without icing, and for the most part I don’t make icing, unless I’m trying to impress.
3 1/2 Cup Icing Sugar
3 Tbsp Dairy-free Butter
2 tsp Vanilla
4 Tbsp dairy free milk (I used coconut, but will use almond as well)
Pre-heat oven to 350 degrees.
Mix all dry cupcake ingredients in a large mixing bowl.
Make three indents for the wet ingredients.
Measure out and add wet ingredients to separate indents.
Pour in one cup of cold water
Don’t over mix!
Bake or 15 minutes at 350 degrees, or until a poke test comes out clean.
If you are making icing:
Add icing sugar, dairy-free butter, dairy-free milk and vanilla extract to a mixing bowl.
Using an electric mixer, gradually mix
It should be very thick, but easily spreadable.
Important: If you are icing the cupcakes, wait until they have fully cooled before adding icing.
Perfect every time!
Using an ice cream scoop allows you to measure out the perfect amount of batter & all your cupcakes will be the same size.
Why I love this recipe!
First I want to mention that this is kid approved. And they are kids who eat dairy and gluten on a daily basis.
This was the first recipe I ever learned to make — long before I was ever gluten and dairy free.
My mother told me it was impossible to mess it up. And I proved her wrong several times, but it was always a too-many-cooks-in-the-kitchen scenario.
I made these for a photographer meeting, and it’s great to watch people’s reaction to hearing they are. Gluten-free and vegan. No one wants to try one. Then when one person did and went back for seconds exclaiming how good they were, everyone decided to eat one.
I had none left at the end of the meeting, with everyone eating TWO cupcakes each. Only one photographer was gluten free — I call that a success!
When I was looking for options for a dairy and gluten free wedding cake, I came up empty. Every bakery I inquired at told me it would be at least $800 for a single layer cake, with no fondant, and they couldn’t guarantee it would be gluten-free. Um. NO THANKS.
So since I love this recipe so much that when it came time for my wedding, I used this recipe for my wedding cake.
Things didn’t go as planned, and that’s okay.