Celebrating Birthdays in New Creative Ways
May 29, 2020 10:30AM
By Tiffany Hinton
Photo credit Tiffany Hinton
Yields: 36 cupcakes or three, nine-inch layers
1 cup hot coffee
½ cup allergy-sensitive dark chocolate chips
2 cups allergy-sensitive cake flour blend
¾ cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp fine sea salt
2 cups sugar
½ cup grape seed oil or melted vegan butter
½ cup aqua faba (the liquid poured off from a can of beans), shaken to slightly frothy (replaces 2 large eggs)
1 cup coconut milk
1 Tbsp fresh lemon juice
1½ tsp vanilla extract
Prepare the cupcake pan by inserting cupcake wrappers of your choice. Preheat the oven to 350° F.
Mix chocolate chips and hot brewed coffee in a small bowl and allow to sit for 5 minutes.
Sift together flour blend, cocoa powder, baking powder, baking soda and salt.
Add sugar and oil to a mixer fitted with paddle attachment and allow to mix on medium for 5 minutes.
In a small bowl, mix coconut milk and lemon juice, allow to sit for 3-5 minutes to curdle slightly, remembering to scrape down the side of the mixing bowl.
Turn the mixer to low and add frothy aqua faba ¼ cup at a time for best results. Add melted mocha mixture and vanilla extract. Scrape down the side.
Add ½ cup flour mixture followed by ½ cup of milk mixture. Repeat, ending with flour blend. Mix until just blended avoiding the creation of air bubbles.
Fill cupcake liners to ¾ full and bake for 30 minutes. Cupcakes will be spongy when done.
Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely prior to frosting or decorating.
Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.