I love to bake. My cupboards are filled with flours, baking powder, baking soda, cocoa powder, oils, shortening, and then in the fridge there are always the necessary eggs and milk when needed. However more and more I am turning about from baking and cooking with animal products and trying out vegetarian and vegan recipes. I have never been a huge meat eater, but there is something that is so simple and clean about eating a diet that is animal free. Moreover, I have several friends who eat this way and also have food sensitivities and/or allergies so I am always looking for alternative recipes. I recently stumbled across the Babycakes-NYC cookbook and did not have to think for more than a few seconds before marching up to the register and bring home my latest purchase.
I have tried many gluten-free desserts, however they are in the cookie form for the most part, and I have bought them in the supermarket. I have made some gluten-free desserts (black bean brownies), but none have involved multiple types of specialty flours, xanthun gum, and coconut oil. After reading through the Babycakes-NYC cookbook several times (It will pull you in and you will have a hard time letting go...), I had to give the recipes a go!
I learned very quickly that it is critical that you read over the recipe FIRST and ensure that you have every single ingredient. The specialty flours are a bit pricier that regular flours, however you are creating a high quality ingredient treat. Your body (and taste buds) will thank you. Do not leave anything out, there is a reason that all of these items are included below!
Chocolate Cupcakes - adapted from the Babycakes-NYC
1 3/4 C garbanzo-fava bean flour
1/2 C potato starch
1 C unsweetened cocoa powder
3 tbsp vanilla extract
1 C hot water
1/4 C arrowroot1 tbsp + 1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
2 tsp salt
1 C coconut oil
1 1/3 C agave nectar
3/4 C applesauce (unsweetened)
Preheat the oven to 325F and line a 12-cup standard muffin tin with paper liners. Mix the dry ingredients together and then add in the oil, vanilla, agave nectar, and applesauce. Stir batter until smooth. Spoon out about 1/3 cup into each of the muffin tins so that they are almost full. Bake the cupcakes for 22 minutes, rotating the tin 180 degrees after 15 minutes. The cupcakes should bounce back to the touch when light pressure is applied when they are done.
Remove from the oven and allow to rest in the tin for 20 minutes, then remove the cupcakes from the tin.
Frosting:
If you have a favorite frosting, and you do not have to use a vegan one, go for it. However, this frosting is rich, creamy, and has a hint of coconut flavor with a buttercream texture. Make sure that you allow the frosting sit in the fridge so that it will harden BEFORE you frost it. However, if you want to pipe it on, you will then want it to warm up just a bit after it hardens - it is kind of a science to get it just right.
1 1/2 C unsweetened soy milk
1/2 C dry soy milk
1/4 C unsweetened cocoa powder
1 tbsp coconut flour
1/4 C agave nectar
1 tbsp vanilla extract
1 C coconut oil
2 tbsp fresh lemon juice
In a blender or food processor, combine soy milk, soy powder, cocoa powder, cocoa flour, agave nectar, and vanilla. Once the ingredients are well incorporated, add in the coconut oil and lemon juice and mix. Pour the mixture into an airtight container and refrigerate for 6 hrs up to 1 month.
