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The BEST Gluten Free Chocolate Cupcake Recipe

The BEST Gluten Free Chocolate Cupcake Recipe

My favourite thing about Easter? It offers ingredients for making tasty gluten free treats for weeks after!

Pudology’s coconut yoghurt in this recipe. I’d heard of people using soya yoghurt in gluten free cake to keep it moist, so I experimented with our own coconut yoghurt and the results were fantastic. Don’t take my word for it, try it for yourself!

For the flour I used a blend of Buckwheat flour and Rice flour. Buckwheat flour digests great for me, but it does contain a trace amount of gluten, so if you are very allergic or a coeliac then feel free to use your favourite gluten-free alternative.

As far as the topping for these goes – it’s up to you! I used vegan chocolate eggs, chopped coconut (for nest building), Pudology coconut yoghurt and melted chocolate to hold everything down. You could even top with a spoonful or two of our chocolate Pud – try melting in a pan for a few seconds (on low heat) for a runny chocolate sauce!

Vegan Easter Cupcakes Rehash 1

Gluten Free Ingredients:

For the cake

125 Buckwheat Flour

125g Rice Flour

250g vegan butter or margarine

250g sugar (I love coconut sugar but caster sugar works well too)

70g cocoa powder

175g coconut yoghurt (I used Pudology’s Coconut Yoghurt, of course!)

3-6 tbsp non-dairy milk

2 tsp vanilla extract

1.5 tsp baking powder (gluten-free if necessary)

½ tsp xanthan gum

 

For The Topping

It’s up to you! Whatever you have lying around is perfect for these.

 

Directions:

  1. Preheat the oven to 180°c and line a muffin tin with 12 cases. I sprinkled some flour in the cases at this stage to ensure the muffins come out of the cases.
  2. Beat the sugar and margarine in a bowl until smooth.
  3. Add the yoghurt and vanilla and mix. The mixture will look lumpy at this point but that’s OK. If necessary, add some of the milk to ensure the ingredients are blended well.
  4. Fold the flour, cocoa powder, baking powder and xanthan gum into the yoghurt mixture. If necessary, add more of the milk to ensure the mixture is smooth – like cake batter!
  5. Divide the mixture evenly between the cake cases. Smooth over the tops if necessary.
  6. Bake in a hot oven for 30 minutes. The cakes cook slowly at first and most of the work happens in the last 10 minutes, so don’t be disheartened if you check and nothing has happened! Keep an eye on them towards the end to make sure they don’t burn.
  7. Check they are cooked by inserting a knife into the middle of a cake and ensuring that it come out clean. Once cooked, remove from the oven and transfer to a wire rack to cool.
  8. After they’ve cooled, finish with the topping of your choice. Melted chocolate or coconut yoghurt works as a good foundation for holding coconut nests and chocolate decorations in place! Or you could go really simple and sprinkle with icing sugar or cocoa powder.

The coconut yoghurt keeps these little gluten free gems moist for days, which is perfect if you think they can last that long!

As always, tag us on Instagram, Facebook and Twitter if you try out this recipe…

Vegan Easter Cupcakes Rehash 3

 

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