Easiest 'Intolerant Friendly' Cupcakes Ever!
One of my son's best mates is anaphylactic to nuts and eggs....and as my two kids are gluten free, guess what most of my cake recipes are based on - you guessed it nuts and eggs!
So I did a bit of research and found this cake also known as 'The Depression Cake' which is a recipe that dates back to the great depression when rations of milk and eggs were low and people had to get more creative with their recipes and so the egg and milk free cake was born!
There are many versions of this cake if you google Depression Cake and most are spiced with cinnamon and have raisins etc. but I played around with the chocolate version.
It uses plain flour and I tried it out with gluten free all purpose flour and it worked an absolute treat! I also tweaked some of the other ingredients too so I could make it with what I already had in my pantry and it's now our household's favourite cake! I still can't believe how tasty it is and how easy it is to make...and it's so moist and fluffy!
The only catch is the sugar content which is higher than I'd usually permit but pretty unavoidable due to so many other ingredients being absent, My reasoning is that this cake is very much a 'sometimes' food and will only be made for special occasions so I'm ok with that!
My version of this recipe makes this cake a very 'intolerant friendly' cupcake and also safe to take to nut-free schools.
This recipe is gluten free, dairy free, egg free and nut free and makes twelve cupcakes. You can definitely double the quantities to make twenty four and it works out just as well
Ingredients
1.5 cups of all purpose gluten free flour
3 tablespoons of cacao
1 cup of coconut sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon apple cider vinegar
1 teaspoon of pure vanilla extract liquid
5 tablespoons of coconut oil
1 cup of water
Method
Preheat oven to 180 degrees. Pop all the dry ingredients in a bowl and give it a good whisk to get out the lumps Then add your vanilla, oil, vinegar and water and give another good whisk until you have a nice gooey, smooth consistency.
Fill patty cakes to the halfway mark and bake 15-20 mins. Check at 15 mins with a skewer, they could be done already or might just need another 5 mins depending on your oven.
Icing
To keep it dairy free, I love using this easy icing recipe....
- 1/2 cup coconut oil melted
- 3 tablespoon maple syrup
- 1/2 cup cocoa or cacao powder
- 1/2 - 1 cup applesauce
Whisk the first 3 ingredients together and then add the applesauce at the end and keep adding for desired consistency. This is the ingredient you may want to play around with a bit depending on how you like your icing!
Decorate with strawberries, blueberries or sprinkle some coconut or Hoppers 100's and 1000's.
Let me know if you make this cake and please let me know if you too are amazed by the taste and consistency!
Yours in Health,
Alisha x
Easiest 'Intolerant Friendly' Cupcakes Ever!
One of my son's best mates is anaphylactic to nuts and eggs....and as my two kids are gluten free, guess what most of my cake recipes are based on - you guessed it nuts and eggs!
So I did a bit of research and found this cake also known as 'The Depression Cake' which is a recipe that dates back to the great depression when rations of milk and eggs were low and people had to get more creative with their recipes and so the egg and milk free cake was born!
There are many versions of this cake if you google Depression Cake and most are spiced with cinnamon and have raisins etc. but I played around with the chocolate version.
It uses plain flour and I tried it out with gluten free all purpose flour and it worked an absolute treat! I also tweaked some of the other ingredients too so I could make it with what I already had in my pantry and it's now our household's favourite cake! I still can't believe how tasty it is and how easy it is to make...and it's so moist and fluffy!
The only catch is the sugar content which is higher than I'd usually permit but pretty unavoidable due to so many other ingredients being absent, My reasoning is that this cake is very much a 'sometimes' food and will only be made for special occasions so I'm ok with that!
My version of this recipe makes this cake a very 'intolerant friendly' cupcake and also safe to take to nut-free schools.
This recipe is gluten free, dairy free, egg free and nut free and makes twelve cupcakes. You can definitely double the quantities to make twenty four and it works out just as well
Ingredients
1.5 cups of all purpose gluten free flour
3 tablespoons of cacao
1 cup of coconut sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon apple cider vinegar
1 teaspoon of pure vanilla extract liquid
5 tablespoons of coconut oil
1 cup of water
Method
Preheat oven to 180 degrees. Pop all the dry ingredients in a bowl and give it a good whisk to get out the lumps Then add your vanilla, oil, vinegar and water and give another good whisk until you have a nice gooey, smooth consistency.
Fill patty cakes to the halfway mark and bake 15-20 mins. Check at 15 mins with a skewer, they could be done already or might just need another 5 mins depending on your oven.
Icing
To keep it dairy free, I love using this easy icing recipe....
- 1/2 cup coconut oil melted
- 3 tablespoon maple syrup
- 1/2 cup cocoa or cacao powder
- 1/2 - 1 cup applesauce
Whisk the first 3 ingredients together and then add the applesauce at the end and keep adding for desired consistency. This is the ingredient you may want to play around with a bit depending on how you like your icing!
Decorate with strawberries, blueberries or sprinkle some coconut or Hoppers 100's and 1000's.
Let me know if you make this cake and please let me know if you too are amazed by the taste and consistency!
Yours in Health,
Alisha x
