Gluten-Free, Dairy-Free Chocolate Cupcakes

I Promise They Taste Good

Just had to put that disclaimer in right away.  I don’t believe there was ever a baker more skeptical about gluten-free desserts than I am.  I’m even more skeptical about desserts that are both gluten AND dairy free.  There is only one place I know of that makes passable, even tasty, gluten-free desserts and that’s Kyra’s Bake Shop.  She was the first gluten-free baker to win Cupcake Wars.

Consequently, a handful of people that I’m close with have dietary restrictions.  My sister-in-law and two close friends are gluten-free and dairy-free and I have another friend who has Celiac Disease.  Over the last several years, I have attempted to make delicious gluten free desserts with no success.  The pastries weren’t even passable.  They were HORRIBLE and embodied the reason why gluten-free desserts get a bad rap.  They were dry, had a weird texture, and tasted atrocious.

Giving Gluten-Free/Dairy-Free Baking A Go

Tonight, I went to a movie night with some dear friends, the majority of which are gluten free/dairy free.  As a rule, whenever I attend a gathering, I always bake a dessert, and I was determined that tonight was going to be no exception.  So I rolled up my sleeves and got to work.  I researched a lot of different types of gluten-free flours and starches as well as good dairy substitutes in baking.  After compiling a recipe for chocolate cupcakes I thought might work, I held my breath and got to baking.  At this point, I was still thinking it would be nothing short of a miracle if these cupcakes turned out.

The Final Product

Guess what?!  They are delicious!!!  And this is coming from someone who holds her gluten free pastries to the same standard as gluten-filled pastries.  These cupcakes rose nicely, they are moist and flavorful, and they have a nice texture.  What more could I have asked for?  My dad, who has vowed that he will never like a gluten-free dessert, blindly ate one and declared it was delicious!  He was astonished when I told him they didn’t contain gluten!  I still think a little bit of magic must have happened for them to come out as good as they did haha.

So Holls, in case you’re reading this, you’ve got cupcakes coming your way on Wednesday!  😉

Blessings on your home and table,                                                                                                                  ~Natalie

Gluten-Free/Dairy-Free Chocolate Cupcakes

Serves 20

Ingredients:

Cake:

• 1 cup tapioca flour
• 1 cup potato starch
• 2/3 cup white rice flour
• 1/4 teaspoon xantham gum
• 1 Tablespoon baking powder
• 3/4 cup dark cocoa powder
• 1/2 teaspoon salt
• 1 3/4 cup granulated sugar
• 1 cup canola oil or melted coconut oil
• 1 cup vegan buttermilk*
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder

Frosting:

• 1 cup (2 sticks) vegan butter, softened
• 4 cups powdered sugar
• 1/4 cup water
• 2 Tablespoons espresso powder
• 1 Tablespoon cocoa powder

Instructions:

1. Preheat oven to 375°F.  Line a muffin tin with paper liners.
2. Combine all ingredients for the cake in a bowl and stir until well combined.
3. Fill cupcake liners half full.  Bake for 14 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting.
4. Frosting:  Bring water to a boil and add espresso powder.  Reduce to a simmer and stir until espresso powder has completely dissolved.  Let cool.  Using an electric mixer, beat butter,  powdered sugar, and cocoa powder on medium speed until frosting is light and fluffy.  Add 3-4 Tablespoons of the espresso mixture.
5. Frost cupcakes.  Enjoy!

*Vegan Buttermilk:  Combine 1 cup of dairy-free milk (I used unsweetened almond milk) and 1 Tablespoon of either lemon juice or white vinegar.  Let sit for 5 minutes before using.

*If you want to make this recipe only gluten-free, you can use regular buttermilk in the cake, and regular butter in the frosting.  Same quantities are needed.

For more cake recipes, check out my devil’s food cake with espresso buttercream!