Dairy, egg, and gluten free Chocolate Cupcakes

15 Sep

The boyfriend turns 30 in less than 2 weeks. I need a delicious cupcake that I can actually enjoy to celebrate. I think I found a recipe that meets all my dietary needs AND it tastes amazing. I think it’s my favorite chocolate cupcake so far (and it’s missing eggs and dairy)… Who woulda thought!

Whatcha Need

Preheat oven to 350

½ c white rice flour
½ c brown rice flour
¼ c tapioca flour
¼ c sorghum flour
1 c sugar
½ c cocoa powder
1 tspn baking soda
¾ tspn xanthan gum
½ tspn salt
1/3 c vegetable oil
1 tspn vanilla extract
½ tspn almond extract
1 tspn distilled white vinegar
1 c water

Whisk together the dry ingredients: the flours, sugar, cocoa, baking soda, xanthan gum, and salt. Mix in the wet ingredients: the veggie oil, vanilla, almond, vinegar, and water. Fill the cupcake liners about 2/3 full and bake for 18-21 minutes.

Cool and frost.

I made a dairy free blueberry buttercream frosting. This blueberry wasn’t very noticeable but it gave the frosting a cute color.

PS: My camera isn’t at my house… I’ll try and post a picture tomorrow if I find a camera at school 🙂

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