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

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!

Click below to get the recipe:

Devil’s Food Chocolate Cupcakes

Dry:

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

Wet:

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

Frosting:

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

Steps:

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!