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:
Do you miss the breading you used to enjoy on your chicken before you went gluten-free?