Food allergies abound at our house. We’re dealing with nut, egg, and dairy allergies. Most of the time, I am pretty skilled at planning meals without these allergens, but I will admit I have run into snags with dessert recipes. Though I can find some desserts that are free of all three allergens, many of them are “processed in facilities or on equipment that may be used to process nuts”. This just isn’t a chance I”m willing to take.
Our food allergies have fueled my search for homemade dessert recipes free of nuts, egg, and dairy. Since Sweet Pea’s 4th birthday is right around the corner, I’ve been searching for and testing safe cupcake recipes all of us can enjoy at her birthday party.
Here’s the recipe I tried today and much to my surprise the cupcakes were yummy AND gave me a good chocolate fix! The recipe is free of eggs, milk, and butter and yields approximately 24 moist, delicious, chocolaty cupcakes.
Keep these things in mind as you prepare the recipe…
- Use a high quality cocoa powder such as Ghiradelli to ensure the greatest chocolate taste.
- Want more chocolate? Add about 1 cup of allergen free chocolate chips to the batter or stir in a melted allergen free chocolate bar.
- Do not overbake the cupcakes or they will become dry and crumbly.
Vegan Chocolate Cupcakes
3 cups flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
½ cup cocoa powder (use high quality i.e. Ghiradelli for best flavor)
1 cup vegetable oil
2 cups water
1½ teaspoons vanilla extract
2 tablespoons white vinegar
Preheat oven to 350 degrees. Mix all ingredients until moist and well blended. (The batter may seem thin, but it’s fine.) Pour into cupcake cups and bake for 20-25 minutes at 350 degrees. Allow cupcakes to cool and frost.
Photo: Courtesy of SiFu Renka (Flickr)
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