One of my good friends, Janelle from school have been asking me to write a post on gluten-free desserts, it’s not easy being a single mom &  juggling her career.  Like Janelle and other parents whose children have allergies, for vegans, and others who struggle with food sensitives, but also for all you sugar-loving traditionalists.

This is a super rich fudgy cake I added extra cocoa powder to the frosting this was by choice & added yellow sprinkles only because I like bright colors.

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Yield: 24

1 3/4 c. garbanzo-fava bean flour                   2 t. salt

1/2 c. potato starch                                            1 c. coconut oil

1 c. unsweetened cocoa powder                       1 1/3 c. agave nectar

1/4 c. arrowroot                                                  3/4 c. unsweetened applesauce

1 T. + 1/2 t. baking powder                              3 T. pure vanilla extract

1/2 t, baking soda                                               1 c. hot water or coffee

1/2 t. xanthan gum

1. Preheat oven to 325 F. Line 2 standard 12-cup muffin pan with paper liners.

2. In a medium bowl whisk together the first 8 ingredients. Add the coconut oil, agave nectar, applesauce, vanilla extract, & hot liquid to the mixing bowl. Stir until the batter is smooth.

3. Pour 1/3 c batter into each prepared pans, bake for 22 minutes, rotating the tins after 15 minutes. Use a toothpick or cake tester or when the cupcakes bounce back in the center. Let cupcakes cool for 10 minutes, then remove from muffin tins onto a cooling rack. Add frosting. Can be stored in an airtight container in a refrigerator for 3 days.

Chocolate Frosting ( the best part)! Yield: 2 cups

1 1/2 c. unsweetened soy milk              1/4 c. agave nectar

1/2 c. dry soy milk powder                     1 T. pure vanilla extract

1/4 c. unsweetened cocoa powder        1 c. coconut oil

1 T. coconut flour                                    2 T. fresh lemon juice ( so much better)

1. In a blender combine wet & dry soy milk,  cocoa, coconut flour, agave nectar & vanilla. Blend the ingredients for 2 minutes, with the machine running slowly add coconut oil & lemon juice, alternating between the both of them until fully combined. Pour frosting into an airtight container and refrigerate for 6 hours or until a month.  Happy Baking.

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