Best ever chocolate or carob cupcakes that happen to be dairy-free, gluten-free, sugar-free, soy-free, corn-free and egg-free

Allergen-friendly chocolate cupcakes

Allergen-friendly chocolate cupcakes

Do you ever feel like you have to forgo almost everything that looks delicious because of your very limited diet?  If you’re like me, you may look longingly at a thick piece of chocolate cake at the grocery store and wish you could eat it.

Well, now you can.  Thanks to my friend Penelope at Two Frogs Healing Center who introduced me to this recipe, I feel like I have finally found that moist, chocolaty goodness.   And the great thing is, if you are on a very limited diet and are gluten-free, wheat-free, soy-free, egg-free, sugar-free, or corn-free, you can still eat these delicious babes. They are even potato-free which is a problem for many people.  You can even make them with carob and make them chocolate-free!

And the best part is they are extremely easy.  With only a handful of ingredients and only one flour (I used rice flour), they are quick and very easy to make.

The original recipe comes from the Ecological Kitchen Cookbook but my friend adapted it to be gluten and wheat free.  The original recipe is for carob cake, so if you’re allergic to chocolate, you can use carob and it is just as good! Stay tuned, I’m going to try these with quinoa or blanched almond flour and see if they work just as well.  That would make them grain-free as well!

Close-up of these delicious cupcakes

Click below to get the recipe:

Devil’s Food Chocolate Cupcakes


1 2/3 cup white rice flour (I think brown rice would work fine too!)

1/2 cup cocoa or carob powder, sifted

1 tsp sea salt

2 tsp baking powder, gluten-free and corn-free

1 tsp xanthan gum


2/3 cup honey, agave or maple syrup

1/2 cup coconut oil, melted butter or grapeseed oil

1 cup almond, rice or hemp milk

2 tsp vanilla


1 cup cashew butter, creamy (I didn’t have cashew butter so I used almond butter – still was great)

6 Tbsp cocoa or carob powder

6 Tbsp honey, agave or maple syrup

2 tsp vanilla

6-8 Tbsp non-dairy milk


1.  Mix all the dry ingredients together in a bowl.  Mix the wet ingredients together in another bowl.  Mix the dry into the wet and mix until it is thick cake batter consistency.  Add a little flour if too runny or add a little milk if too thick.

2.  Original recipe is for a 9″ round baking pan.  I decided to make cupcakes and it made 11 of the heart shaped size.  Either way, oil the pan and pour the batter in.  Bake at 350.  30-40 minutes for the cake and about 10-15 minutes for the muffins, depending upon the size.  Mine baked for 12 minutes.

3.  Mix all the frosting ingredients together.  You can simply mix in a bowl with a spoon or in a blender.  No need to cook the frosting – Spread over cooled cake or cupcakes and enjoy!!!

Let me know if you make these.  Would love to know what you think.  And if you’re feeling bold, go ahead and try making them with quinoa flour if you are grain-free.  Good luck and here’s to a bountiful life even when you have a limited diet!

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  1. These do sound good! We’re currently grain- & sweetener-free (doing the Primal/Paleo thing), so experimentation will have to wait… but satisfying the chocolate gene is a tough one when you’re trying to go healthy.

    My latest favorite is Son of Grok’s “Gorilla Cake” – bananas & coconut, basically. Love that stuff.

  2. I look forward to trying these! I have a family party coming up in a few weeks and every time there is a party I feel like I should bring a dessert so I don’t feel bad when I can’t have the dessert everyone else is having, so I think this is just the thing to try. I will make these with carob since I can’t do chocolate.

  3. I ended up making these with carob and bringing them to the party and they were a hit with my cousin’s husband who is allergic to chocolate. I thought they were really good, although if i make these as cupcakes again I will halve the frosting; I had way too much leftover and my husband ate it as a snack all week.

  4. I’m glad you liked them! I don’t remember the frosting proportions being off but maybe they were when I made them too? It was a while ago that I made these. They are very delicious and I’m glad they were a hit!

  5. marindafork says:


    I am happy to find this place


  6. Love your site’s new image!!

  7. Sarah! I think xanthan gum is derived from corn. To make your cupcakes corn free you’d like to use guar gum instead. =)

  8. OMG! I made it and it was the best ever carob cake!!! and the frosting was divine!!! Thank you so much!

  9. Ellepenguin says:

    Just tried this frosting yesterday on a GF/DF/SF hazelnut cake and everyone (even all the non-GF’ers loved it). I halved the recipe and it was enough for 18 cupcakes. I’ll have to give the devil’s food cake a try next. Did you ever try brown rice flour?

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