It’s almost Valentine’s Day and whether you’re a lover or a hater, it’s a good excuse for chocolate!
I’ve made these cupcakes three times now: once to test them (taste testing is the hardest part of this blogging bit); once for a 30th birthday party (sigh, I wish it was mine); and once for fun! Callum is three so cupcakes are a welcome treat in his world.
I like these cupcakes because they don’t taste gluten-free or vegan. They just taste like yummy cupcakes. So if you’re wondering what to make for your Valentine (or for yourself) here you go!
Ingredients
1 cup plain non-dairy milk (I’ve used organic soy milk or nut milks)
1 tsp apple cider vinegar
1/4 cup tapioca starch
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp sea salt
1/3 cup unsweetened cocoa powder
3/4 cup cane sugar
1 1/2 tsp vanilla
1/2 cup melted coconut oil (or sunflower oil)
Directions
Preheat oven to 350 F. Spray or line a cupcake pan with liners.
Combine the soy milk and apple cider vinegar in a large bowl to create a “buttermilk”. Let this mixture sit for a few minutes.
Sift together flours and remaining dry ingredients. It is important that you sift – no one wants a white lump in their chocolate cupcake!
Add vanilla and oil to the soy milk “buttermilk”. Stir to combine.
Add the dry ingredients to the wet ingredients in two batches. Stir just until combined. Spoon into cupcake pan (3/4 full) and bake for 18-20 minutes. Test one cupcake with a cake tester or a knife.
MAKES 12 CUPCAKES
*I used a recipe for vegan cupcakes that I found at CHOW I used their vegan buttercream recipe too. Yummy is one word.
Do you have a healthy icing recipe that’s sweet and creamy but doesn’t use icing sugar? Please share your recipe by leaving a comment. I’m always looking for one and I know I’m not alone.
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YUM! Great recipe too. I love Valentine’s Day! I always make my husband something special. Last year, I made a gfree chocolate valentino. This year, we agreed to make sushi and not sure what for dessert. I actually can’t eat chocolate (bummer) but I love the smell and sometimes make my husband stuff with chocolate because I know he likes it.
I have an icing recipe with this cake recipe, but it’s not necessarily creamy.. it’s not like a glaze. It sure does taste awesome though! It may not be best for cupcakes. But I am working on one for cupcakes because my daughter reacts to powdered sugar.
http://www.lifeglutenfree.com/mama_baby_gluten_free/2010/01/sophies-new-years-cake.html
oops, I meant it’s like a glaze
They are damn pretty.
Wow, girl, you’re on top of your game already getting out a Valentine’s Day recipe! And, such an awesome one at that!
Do you think you could make 50 of these for my Valentine’s Day party and ship them to me? 
Only sorta kidding …
xoxo,
Shirley
Haha Shirley, of course I’ll ship them to you. Only 50? And I should clarify – I’m not that on the ball
This is a post from last year! Just a great recipe that I always fall back on!
Hey there, I use cashews to make mine. It’s a blend of cashews, coconut oil, salt, lemon juice and I use raw honey but u cld sub agave. Search the Spunky Coconut’s site for her version (I’m on mobile so I don’t have mine at my fingertips). You can dump on cocoa powder to taste to make a choc version too. It’s thin at first but hardens nicely in the fridge- yum!
Awesome! Thanks Kirsten. That sounds easy enough. You soak the cashews, right? Is it kid-friendly too?
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