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.
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.