Gluten-Free and Vegan Fudgeeo Cupcakes

by Maggie on March 5, 2013

Gluten-Free Fudgeo Cupcakes from She Let Them Eat Cake

As kids gets older, they become more sensitive about their differences, in this case, their food intolerance(s). They just want to eat what everyone else is eating! Especially when it comes to birthday parties and other social gatherings.

Not too much to ask, is it?  Unfortunately this can get a little tricky.

In order to make my kids feel a little better about being the only one eating a gluten-free cupcake at a birthday party, I’ve decided to get a little more creative. If they’re at a party, I want to make sure they feel really good about what they’re eating.

Thus, the Fudgeeo Cupcake was born.

Do you remember Fudgeeo Cookies ? Definitely one of my favorite childhood treats. Talk about a chocolate and sugar overload!

I’ve combined three recipes into one fabulous Fudgeeo Cupcake.  I’m pretty sure you and your kids will be happy about these. In fact, these Fudgeeo Cupcakes were the talk of the latest birthday party. Everyone wanted one!

Step One: Make Oreo Cookies

Gluten-Free and Vegan Oreo Cookies

Yield: 16 Oreos


  • 1/2 cup coconut oil, room temperature (not liquid)
  • 1/4 cup coconut sugar
  • 14 drops (1/4 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla)
  • 1 tablespoon ground chia combined with 1/2 cup water
  • 2 teaspoons vanilla
  • 1 tablespoon psyllium seed husks
  • 1 cup teff flour , plus a little extra for rolling
  • 1/3 cup raw cacao powder (cocoa powder works too)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt


1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3. Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4. Combine until all ingredients are fully mixed.
5. In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6. Add dry ingredients to wet ingredients and stir until combined.
7. Move dough to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).
8. Using a 2 inch round cookie cutter , cut into shapes and place on tray.
9. Bake for 8-10 minutes, longer if you want them really crunchy. Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12.Once cookies are completely cool, cut each cookie in half and frost with Fudgey Chocolate Frosting (see Step Three) or desired frosting.  Top with another cookie half and set aside.

Step Two: Make Chocolate Cupcakes

Chocolate Cupcakes

Yield: 10 cupcakes


  • 1 tablespoon apple cider vinegar
  • 1 cup dairy-free milk (I used coconut milk – this one)
  • ¼ cup tapioca flour or arrowroot flour
  • 1 cup teff flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tablespoon psyllium seed husks
  • ½ teaspoon sea salt
  • 1/3 cup cocoa powder (I used raw cacao)
  • 1 tablespoon vanilla
  • ¾ cup granulated sugar (I use coconut sugar)
  • ½ cup coconut oil, liquefied


1. Preheat oven to 350 degrees F. Line a cupcake pan with cupcake papers (or lightly oil).
2. Combine the apple cider vinegar with the coconut milk and dairy-free milk in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch, teff flour, baking powder, baking soda, psyllium seed husks, sea salt, and cocoa powder.
4. Add vanilla, sugar and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
5. Spoon batter into prepared cupcake pan and bake for 20-22 minutes, or until tops bounce back.
6. Remove cupcakes cake from oven and let cool for fifteen minutes. Move to a wire cooling rack and let cool completely.
7. Frost with Fudgey Chocolate Frosting (recipe below) or desired frosting.

Step Three: Make Fudgey Frosting

Fudgey Chocolate Frosting


  • 2 sticks Earth Balance Buttery Sticks, room temperature
  • 2/3 cup coconut oil, room temperature
  • 1/3 cup plus 1 tablespoon raw cacao
  • 1 cup icing sugar (I grind my own using cane sugar or coconut sugar)
  • pinch sea salt
  • 1 teaspoon vanilla
  • 1-2 tablespoons coconut milk, if needed


1. Whip Earth Balance and coconut oil in the bowl of a mixer until well combined.
2. Sift in raw cacao, icing sugar and sea salt. Mix until all ingredients are incorporated.
3. Add vanilla and coconut milk, if needed. Mix until well combined.
4. Use to frost cupcakes and Fudgeeo cookies.  I used a ziploc bag snipped in the corner to frost my cupcakes and a frosting knife for the cookies.
5. Place one cookie on each cupcake.

Trying to cut back on refined sugar?  Try Ricki’s chocolate “buttercream” frosting. I bet it would be amazing with this recipe.

How do you survive birthday parties and other social gatherings? 

{ 21 comments… read them below or add one }

Sara @ Eat. Breathe. Balance March 5, 2013 at 10:11 am

This is so timely for me Maggie! My g-free daughter just came home on Sunday in tears after being teased at a birthday party for bringing and eating her own pizza and brownies. It broke my heart 🙁

Next time she goes to a party I’m making these and sending them with her. She’ll be the envy of all the other kids!

Thank you!!


Maggie March 5, 2013 at 2:08 pm

Oh shoot Sara, I know exactly how that feels for you! It’s a bummer. So, we have to show off a little and make their cupcakes waaaay better 🙂


Kerri March 5, 2013 at 12:20 pm

These look INCREDIBLE, Mags!!!! I can’t wait to make these!!!!


Maggie March 5, 2013 at 2:09 pm

Yay! Thanks Kerri. Enjoy and send me a pic 🙂 xo


Dana March 5, 2013 at 1:30 pm

Those look pretty amazing! You’re an awesome mama. I know how it is for kids to really start to feel their differences (via food) as my daughter has celiac. I also try to make her treats as special and tasty as possible! Thanks for a great looking recipe 🙂


ali March 5, 2013 at 2:44 pm

Can you recommend a good swap out for the Teff flour, ( I’m allergic) and for the psyillium? ( I’m allergic to it too)
I’d love to make these puppies! They sound awesome. Thanx!! xoxo


Maggie March 7, 2013 at 8:45 am

Hi Ali – I would try sorghum flour and for the psyllium – maybe try xanthan or guar gum, about 1 teaspoon.
Let me know if you have any more questions!


skylor (@sprout lifestyle) March 5, 2013 at 3:51 pm

I haven’t seen psyllium husks in recipes! I am just finding out about it now. I love this use of it. Fudgeeo – yum!


Maggie March 7, 2013 at 8:46 am

Thanks Skylor 🙂


Alisa March 5, 2013 at 6:03 pm

Oh my goodness – that frosting Maggie!


Maggie March 7, 2013 at 8:46 am

I know Alisa! It’s to die for 🙂


wanda March 5, 2013 at 7:15 pm

Wow they look good. Can’t waite to try them.


Maggie March 7, 2013 at 8:46 am

Thanks Wanda!


Kim - Cook It Allergy Free March 8, 2013 at 12:09 pm

Oh. my. goodness. These look AMAZING!! I cannot even believe how lucky your kiddos are! I love this recipe, my friend! 😀


Maggie March 8, 2013 at 4:56 pm

Thanks Kim, they’re just as lucky as your kids are! Happy International Woman’s Day, amazing woman! xo


Shirley @ gfe & All Gluten-Free Desserts March 8, 2013 at 2:15 pm

I missed this recipe post in my In Box, Maggie, so I’m thrilled that Kalinda highlighted it in her roundup this week. 🙂 I would have caught up with it eventually, but sometimes later is not better than never. 😉 I’ve got to share these. You are really the coolest mom ever! I might even beg you to make these and bring me one when I come to Toronto for the Celiac Association Conference in June. 😉

Will share these everywhere, including All Gluten-Free Desserts … All the Time! xo,


Maggie March 8, 2013 at 4:57 pm

I will definitely bring you one of these in June 🙂 Can’t wait for that!


Shirley @ gfe & All Gluten-Free Desserts March 19, 2013 at 10:28 pm

This recipe is up on All Gluten-Free Desserts … All the Time! I know folks will LOVE these Fudgeeo Cupcakes, Maggie!

Looking forward to June and my cupcake (you’re too sweet!), but I am especially looking forward to seeing you, Ricki, and others. 🙂



Maggie March 24, 2013 at 10:37 am

Thank you so much Shirley! Can’t wait to see you soon!


The Healthy Apple March 24, 2013 at 4:31 pm

These look AMAZING, Maggie! Wow; what a fabulous recipe. I can’t wait to try these. You are so talented. I wanna come over and bake with you.


Maggie March 25, 2013 at 7:46 am

You’re so sweet, thanks Amie. I’d love it if we could bake together! Imagine! xo


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