During a beautiful party this past Sunday, celebrating a 25th Wedding Anniversary, I caught myself admiring custom cupcakes which, although beautiful, were full of gluten, dairy and (according to those that consumed them) were far too sweet. It made me sad to think I may never get the chance to endulge my sweet tooth with cake again.
I love to bake! I use to have fun with it too, decorating my own custom cakes with my partner (see pictures below).
Now that I am GF, SF and both my partner and I are DF, things have changed. With my birthday coming up less than a month away, I vowed to myself that I would find a suitable recipe for the occasion. After hours of research, I had a handful of recipes on the short list that almost fit the bill. But not quite. Not one hit all the necessary objective points required (GF SF DF). So I took it upon myself to make the necessary substitutions and test the results on my co-workers.
Thus far, feedback has been fabulous! (Ben has had 3 this morning, so far…) They are moist and chocolaty and the “icing” reminds you of holiday family gatherings with that kick of cinnamon spice. The perfect balance between a chocolate cake and a pumpkin pie. You can use the base recipe for cake as well, or pour the batter into 30 cupcake liners.
This recipe made 18 cupcakes and one 8 inch cake (I wanted to test for density and moisture at different sizes.).
- 2 3/4 c chickpea flour, sifted twice
- 1 3/4 c brown sugar
- 3/4 c cocoa powder
- 1 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla
- 1/2 c olive oil
- 1 c coconut milk
- 1 c boiling water
- Preheat oven to 350’f
- In a large bowl, mix sifted flour, sugar, cocoa, baking soda and powder + salt
- Mix in eggs, vanilla, olive oil and coconut milk
- Add boiling water and whisk till smooth
- Fill cupcake cups till 1/2 full and bake 18-20 min
- 2 cups of cooked chickpeas or 1 14 oz can, drained and rinsed.
- 1/4 c almond butter
- 1/4 c maple syrup
- 2 T brown sugar
- 1 tsp cinnamon
- optional: a few tbsp of coconut milk to thin out mixture
- optional: remove skins from chickpeas (this will allow for a smoother texture, but is time consuming, so I said screw it and skipped it after doing 1/4c)
- Throw all ingredients, except for coconut milk, into food processor and puree. Add coconut milk if you want it a bit thinner for frosting.
- Frost your cakes and enjoy!
Now you know why “icing” was in quotations. It’s kinda like more of a sweet hummus, but if you don’t tell anyone, they won’t know 😉