Bess attended a friend’s birthday party last weekend.
Translation: I needed to bake so that I could bring food that is similar to what the other kids were eating but safe for her.
I’ve been doing a lot of experimenting in the oven lately, and I think this one is a winner. I even got confirmation from another egg-free friend!
- 1 1/2 cups Bob’s Red Mill All-Purpose Flour Blend*
- 1 cup white sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup mild coconut oil
- 1 cup very hot water
- 1 tsp vanilla extract
- 1 tsp white vinegar
Preheat oven to 350 degrees F and line 12 muffin tins with liners. (For vegan, gluten-free baking I always have the best luck with aluminum liners and my stoneware pan.)
In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt, getting rid of any lumps. Add the oil, water, and vanilla. Mix until smooth. Then add the vinegar and stir thoroughly. This is the cool-science-in-the-kitchen part – you can see the batter start to change color as the vinegar reacts with the baking soda.
Pour into the prepared cups and bake for 25 minutes, until springy to the touch and a toothpick comes out clean. Cool completely before frosting. Makes 12 cupcakes.
* I love Bob’s Red Mill All-Purpose Flour Blend, but I’m sure others would work. I am not paid by Bob’s Red Mill to endorse their product. ;)
- 3 ounces unsweetened chocolate
- 2 teaspoons coconut oil
- 1/4 cup hot water
- 2 cups powdered sugar (give or take)
- 1 teaspoon vanilla extract
Over very low heat, melt the chocolate and coconut oil together. Transfer to a mixing bowl and add the hot water and combine. Slowly add the sugar, stirring constantly, until it reaches desired creamy consistency. Add the vanilla and stir. Allow the frosting to cool (it will get a crunchy coating on top).