The Fabulous San Diego Gluten-free/Allergy-free Expo!
I was so honored to be able to do a Chocoholic Cupcake baking demonstration at this past weekend’s Gluten-free/Allergy-free Expo presented by the awesome folks at Living Without Magazine. It was held at the lovely Town & Country Resort & Spa down in Mission Valley, San Diego.
I also had my very own author table where I met “my people” from the community. These are the expo attendees who “get” what I do and understand how important it is to have recipes that are not only healthful and delicious tasting, but also completely safe. These are the people who understand what it’s like to live with severe restrictions in their diet, just as my 6-year-old son does, and how hard it is to navigate breakfast, lunch, dinner and snacks with such specific, non-negotiable options. It’s always such a pleasure to be able to talk them, meet their kids and see the child’s face light up when they look through my cookbook and they say, “Mommy, I want to make these cupcakes!”
So if you weren’t able to make it down to San Diego, I’m including my recipe for Chocoholic Cupcakes below, so you can make them at home. And if you’d like the other recipes from my bakery, including the muffins, cookies, brownies, donut holes, breads, energy bars, and of course, more cupcakes, you can find them in my award-winning cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. Enjoy!
Makes 12 medium size cupcakes
12 standard-size paper baking cups
1 cup unsweetened plain rice milk
1 teaspoon apple cider vinegar
1¾ cups all-purpose gluten-free flour
⅓ cup cacao powder
1¼ teaspoons sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
⅓ cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt)
1 cup coconut nectar
¼ cup coconut oil
¼ cup mashed avocado
2 cups powdered erythritol
1 cup cacao powder
2 tablespoons warm water
¼ teaspoon stevia powder
¼ teaspoon fine sea salt
Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.
Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
Whisk together the flour, cacao powder, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt.
Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back after 10 minutes of baking.
Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
To make the chocolate frosting, mix together the coconut nectar, coconut oil and mashed avocado in a large bowl. Add the powdered erythritol, cacao powder, water, stevia and salt and stir until smooth and well combined.
Frost the completely cooled cupcakes.
Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.
Nutrition Information Per Serving (1 cupcake): 180 calories, 9 g total fat, 0.0 mg cholesterol, 22 g carbohydrates, 135 mg sodium, 2 g fiber, 2 g protein, 12 g sugars