Gluten-Free Chocolate Cupcakes with Coffee Icing

Gluten free chocolate cupcake recipe with coffee flavored icing
Gluten-free chocolate cupcakes.

Cupcakes for the In Crowd...


Gluten-free cupcakes are hot. Or should I say, HAWT. Tack on vegan status, too, and you've got a trend worthy of the most BoHo WeHo GoGo. So I'm reprising this chocolate cupcake recipe to tempt you into baking this weekend.

These little beauties remind me of Devil's Food Cake. Dark, moist and chocolatey.

So grab your inner Domestic Goddess by the hand and stir up some trouble.

But before we get to (what happens to be my favorite) chocolate cupcake recipe from the archives, I want to share something. Maybe it's the waxing moon, that cyclic siren pulling us toward wholeness, to embracing our shadow, urging us to let go, shed the outworn for the sake of authenticity. Or maybe it's the fresh start of a new school year, possessing me with cravings for newly sharpened pencils and thick stacks of paper, clean as a cloud. Fall always wakes me up. It conjures images of new beginnings.

And yes, there will be baby pictures.






I came across these Polaroids during our recent move. I won't tell you how many years have passed since these images were taken. How many moons have waxed and waned. Let's just say my sons and I are warm weather babies, born into heat and greenery, the open window sounds of summer, our lullabies.

Looking back across the seasons feels dreamlike. I float through it. And all too soon realize I cannot grasp anything. I cannot hold on to the past. My hands are empty. And that's okay. Though a piece of me aches for that once clear definition my mothering carved out for me. My days are fluid now. And soft. And I've been thinking.

After a certain age you get, well. Tired.

Tired of squeezing your self into one-size-fits-normal. Tired of accommodating expectations. Weary of scanning your body through a Madison Avenue filter. Exhausted pretending you even care about American Idol, manicures, or football (when it's obvious, you don't). I am irritated by this ancient automatic reflex to fit in, find the perfect hair color, be nice. That nice woman. The one the neighbors like.

It sneaks in slowly on tiny paws, this anarchy.

This wildness.

It starts in dreams and keeps you awake at night with its low throated hum. You can feel it growing, toothy and buzzing inside you, like some fractal shattering cracked spiral candy. Like flinging honey and bee stings into thunder. Inescapable. A rush. A roaring undertow- this need for life. A life lived true.

xox



Gluten free chocolate cupcakes with coffee icing
Frost these chocolate cupcakes with your favorite icing. Mine is coffee.

Karina's Wheat-Free Chocolate Cupcakes with Coffee Icing- a Dairy-Free, Gluten-Free Vegan Recipe

Gluten-free chocolate cupcake heaven. Yep. And if you don't care for the taste of coffee, use rice milk or coconut milk in the batter in place of the coffee and make a vanilla, coconut, or chocolate flavored icing. 
Preheat the oven to 350ºF. Line a 12-cup cupcake pan with parchment or paper liners.
Ingredients: 
3/4 rounded cup sorghum flour 
3/4 rounded cup potato starch, cornstarch or tapioca starch 
1/2 cup unsweetened cocoa powder 
1 cup organic cane sugar 
1/2 teaspoon sea salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon xanthan gum 
1 cup warm coffee (not too hot or it will make the starch gluey) 
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water 
3 tablespoons organic canola or coconut oil 
2 teaspoons bourbon vanilla extract 
1/2 teaspoon light tasting rice vinegar

Instructions: 
Whisk together the flours and dry ingredients. 
Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth. 
Using an ice cream scoop, plop the batter into the cups and smooth the tops. 
Bake in the center of a preheated oven till done- about 20 minutes or so. 
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy). 
Frost when completely cooled. See recipe for coffee flavored icing below.

Notes on gluten-free vegan batter:

Gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.

Vegan Coffee Icing Recipe

Ingredients: 
2 cups confectioner's (powdered) sugar 
2-3 tablespoons Spectrum Organic Shortening or vegan margarine 
2-4 ounces cold coffee, as needed 
1 teaspoon bourbon vanilla

Instructions: 
Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth. 
If you need to stiffen the frosting, add a little more confectioner's sugar. 
Chill the frosting before using it. I chill it, covered, for roughly an hour. 
Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Cook time: 1 hour, total 
Yield: Serves 12

Recipe Source: glutenfreegoddess.blogspot.com 

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.  

 photo Print-Recipe.png



Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 


Karina

111 comments:

Rach said...

I want those :D

And I HATE fitting in :)

SusanV said...

Beautiful post. I'm with you on the shoes and football (I've never even pretended to care), but I'm still fighting the reflex to be nice and still feel too acutely the desire to fit in (which will never happen). I'll have to start paying better attention to my dreams; maybe your words will give them a little encouragement.

Glauce said...

I love coffee and those cupcakes look delicious! Just found your blog through Flickr and I`m adding you to mine ;-)

Meagan said...

What a fun post! BEAUTIFUL pictures. I can't have coffee, but I bet peanut butter would be delicious!

Kalyn said...

Beautiful post. Sometimes I feel like your words just speak for me.

The cupcakes look amazing too. Beautiful photos, and very creative decorating! And coffee icing? I am so there!

HEAL ~ BALANCE ~ LIVE said...

Amazing picture Karina and another beautiful recipe...

Jade Lam said...

It's nice to close your eyes, listen to the ocean and think it just doesn't matter. Doesn't matter if I'm wearing clothes 2 sizes bigger than 2 years ago, doesn't matter if my baking is looking "rustic" when guests arrive, doesn't matter if my toddler is screaming in the supermarket and old ladies are whispering to each other about her.
I'm trying not to care.
They make clothes in all sizes so I can always get dressed, my food is served with love and it's the warm conversation whilst eating that matters and if my daughter needs to let off steam in a public place, why can't i just sit with her and wait it out. We all want someone to hold our hand through the rough times after all.
I'm glad I have a toddler to remind me about what doesn't matter and what does.
Your post's as always, so inspiring, enjoy your warm weather.

Lydia (The Perfect Pantry) said...

I love the combination of coffee and chocolate -- the coffee makes the chocolate taste more rich and deep. And as for fitting in? I figure out a long time ago that I probably never would, so I stopped trying. Much happier.

Tartelette said...

Great post! I always write up my dreams in a little notebook as soon as I get up. Interesting to ponder on them.
Your cupcakes are just plain gorgeous!

bess said...

oh boy! those look mighty purty...and tasty!
tx
bess

I Am Gluten Free said...

I have always had this push pull, yin yang sort of relationship with fitting in. I've always wanted to, but I never have. Perhaps acceptance is in order, more than ever.

I will ponder the matter as I go upstairs, immediately, and make your cupcakes. They're calling my name. And it doesn't matter what kind of shoes I'm wearing, those cupcakes are all that counts in this moment.

~Ellen

LucindaSarina said...

What a beautiful post! I get very tired of wanting to fit in too. I haven't tried any of your desserts yet (I have to eat gluten for the next 3 weeks until I get tested for Celiac and I can't wait to go back to my gluten-free diet) but maybe I'll start with this one in three weeks.

Annie Pazoo said...

Thanks for the 'roaring in' part. I have been feeling that SO much lately. Kind of glad to finally feel free to say what I think (which, lately, seems to be "no" alot and to everyone). But also kind of surprised by it all. My dear friend Sherry says thats the whole point of passing into our 50s and 60s. Guess I'll learn to enjoy it!

thedallasceliac said...

These look AMAZING. Chocolate and coffee ranks just slightly higher than chocolate and peanut butter. I'm adding these to my list to make next weekend.

Hannah said...

These look amazing! I think I may try them out soon...

Freckled Face Mama said...

Oh, Karina. Your words pierced me so deeply. I have been struggling with this inner turmoil for some time now. The need to fit in but truly not wanting to. Wondering if the life I have is the one I should have or am I supposed to be somewhere else. Wishing I could stop time and have children this age forever. Thank you for your words. I feel less alone. And as always, thank you for a delectable recipe. Anything with coffee makes my mouth water.

Claire said...

I tried these this morning, with variations and without icing (didn't have any). And they were marvellous! Used polenta (cornmeal) as the flour, and didn't have any egg replacer, but they went down really well with my family!! I'm now trying the same base out but with bits of apple and gooseberries in it, instead of chocolate and coffee. I love experimenting!

Alisa said...

Beautiful post, beautiful cupcakes.

moonwatcher said...

Hi Karina,

thanks for another beautiful post--so apt, as the approaching new moon is also on eclipse--flanked by one two weeks ago, and another one to come. Some of what you wrote reminded my of Clarissa Pinkola Este's reference at the beginning of Women Who Run with The Wolves, about that wild tail, that won't stay put, and keeps shoving itself out from under the hemline of those nice dresses worn to church. . .lol. . .here's to welcoming the wildness, however it comes, especially inbetween cupcakes!!

And speaking of, these look wonderful, and if they are anything near like what your orange creme ones are, they are most likely out of this world. .

Thanks again for another great post and recipe!

xo

moonwatcher

veggievixen said...

yum, what a great combo. nothing like a little kick of coffee to add some extra boost to your chocolate recipes!

carikaufm said...

Thank you! Thank you! Thank you for your delicious little nuggets of wisdom and allergen free foods....My son loved these!

lolo said...

Hi Karina! Ahh-moving to Los Angeles and all the "stuff" and "fitting in" and beautiful people. You articulate your impressions so well. Your writing is lovely. I heard Joseph Campbell say once--after 50 (or so)there can be a natural shift away from acquisition to consciousness. Lovely. We turn within, we enjoy a cupcake, we take a walk.

j.cro said...

Oooooh, I can't wait to bake these. My go to vegan cupcakes source is usually Vegan Cupcakes Take Over the World and I sub all the gluten filled flours with gluten free (plus the xantham gum). I'm looking forward to a new approach - Thanks so much!!

La Belle Lumière said...

Oh my, they look amazing. I'm drooling.

Jill said...

In the vain of not fitting in... I'm not a coffee lover. Any recommendations for altering both the batter and icing? (Chocolate on chocolate would be delightful!)

Shelley said...

The recipe looks yummy. I agree with you. I have been fighting the same battle for a while. I am tired o doing "what is right" instead of doing what I want to do. Thanks for the inspiration.

madcapcupcake said...

Oh, YUM.

madcapcupcake said...

p.s. You are such a poet.

ab said...

Lovely post. I think I have that. And I'm only 33!

Paz said...

Your cupcakes look and sound amazing!

Paz

Simply...Gluten-free said...

I hear you sister! Well said and those cupcakes? OMG!

Navita (Gupta) Hakim said...

Karina...tht icing is soooo drool worthy. love it :)

City Girl said...

Hi - I was going to leave you a comment to let you know I posted your sweet potato black beans enchiladas recipe, and you already found it! Thank YOU for your blog and being you. I can't wait to have chocolate again so I can make some of your scrumptious chocolate and chocolate-chip treats :) In the meantime, I am loving the enchiladas, the jalapeno hummus, the banana blueberry coffeecake, and once I have sweet rice flour (on its way to me) I will be making vegan mac and cheese :)

Katie said...

Another delicious looking creation. Your recipes are great

jd said...

Yum. Just. Yum.

And, BTW, I've been tired of that stuff since the day I was born!

Great post; thanks for spillin' those beans.

Amy Green said...

I always enjoy the little tips you give - like how to deal with sticky batters. Sometimes baking gluten-free is such a challenge and more ends up in the trash than in anyone's mouth. Your pointers have saved so much GF food from going in the trash.

Katie said...

Hi Karina,
I've given you The Kreative Blogger award. Visit my blog for details.

kerrdelune said...

Karina my love, I am now on the cusp of sixty and have thrown niceness and sweetness and convention into the void - they can stay there. Wild is the only way to go, and if I can manage to be a little scary too, then I am all for that.

Nicole (anotheronebitesthecrust.wordpress.com) said...

Wow!! Your photos are amazing. The cupcakes look so incredible.

Carrie @ www.gingerlemongirl.com said...

can i please have one now? gluten filled donuts are back by the coffee machine mocking me...a gluten free cupcake would be just about perfect now... these look absolutely DELISH karina!! ;-)

Stacy said...

These cupcakes were awesome! I made a batch last night and they were all gone by this afternoon. I did leave out the coffee and substituted plain water and they still tasted great. Nice and moist. We will definately be making these again! Thanks for the recipe!!!

Karina Allrich said...

Thank you all for your thoughtful feedback. I love hearing your stories, how we connect. xox

As for subbing the coffee- yes, warm water will work instead (though coffee adds a lot of depth to the flavor).

And for the frosting, just use vanilla rice milk (or non-dairy milk of choice) and add a teaspoon of vanilla extract. You could also make a chocolate frosting.

Karina

Schnuppschnuess said...

I'm 49 and I know exactly what you mean. It's not easy, isn't it? But the greyer my hair grows, the braver I am - hope to improve my "being myself-thing". I must confess, eating cupcakes is an extremely important part in my life plan :-)

Mallory Elise said...

that's a great first photo up there ;)

Anonymous said...

I made these for the first time for my 5 year old's birthday - his had sprinkles! They turned out fantastic: moist and perfectly flavored. I usually don't try recipes for the first time when making them for someone else, but I have never had your recipe turn bad...everyone loved it, even my gluten-eating family.
Thanks Karina,
Magda

Guest said...

think coconut oil would work for the icing? i shall be attempting soon, but suggestions welcome :)

Kristin

Recent undefined:=-

Karina said...

Coconut oil might work. I'd start with one tablespoon; chill the frosting before using.

Recent blog:=- Coconut Carrot Cake

Karina said...

I don't see why not. Start with one tablespoon.

j.cro said...

Along with your Summer Peach Cake I made these delectable cupcakes over the holiday weekend. They were INCREDIBLE!! Moist, airy, chocolaty... I also made the frosting, halving the recipe, but it turned into icing or glaze instead. I think I splashed in too much coffee and didn't want to add too much more sugar to stiffen it up. The mocha flavor was amazing and we even poured some on the peach cake... I would have drunk it straight from the bowl but that would have been a little bit gauche.

I will have a blog post (with photos) some time soon about my weekend baking endeavors. http://i8pixistix.blogspot.com/

Natalyn Giverson said...

I've only recently started looking into gluten-free foods, but thank you so much for this post! First off, your thoughts at the beginning were so well-said; I appreciate your honesty. Secondly, these cupcakes look delicious. A gluten-free friend of mine and I absolutely fiend for coffee; I'm definitely going to give these a try!

Rachel said...

These made the transition to a layer cake very well! I kept the recipe the same (except reducing sugar to 3/4 cup and then reducing the water a little) and baked in an 8 inch square dish. Took about 40 minutes for the fork to come out clean. Let it cool, wrapped it up and stuck it in the freezer. When it was stiff and easy to work with I took it out, sliced it in half, and filled and frosted it with a chocolate-mint ganache (used MimicCream!). Moist, not-too-dense. So tasty! Thank you Karina!

Abby said...

Hi-
Just 2 questions:
What would be considered a light tasting vinegar?
and
How many eggs do you use if you don't want to use the egg replacer?
Thanks :)

Healing Frog said...

Karina,
Your blog comments remind me of "Women who run with the wolves" book by Clarissa Pinkola Estes,ever read it? Free the wild woman within! No wonder so many people are depressed,often striving to fit it,instead of just being. We are enough just the way we are! Happy New Year to you!

Paula Holt said...

Another amazing gift of a recipe!

Cara said...

I made these over the weekend for Super Bowl festivities, and they tasted great!! Instead of large cupcakes, I made minis - the recipe yielded at least 5 dozen minis and more than enough frosting (baked perfectly at 9mins). I would use shortening in the frosting next time, as recommended (I used butter instead, which tasted delicious but made it a little more heat-sensitive) and maybe add a some cocoa for color. Also added some mini choc chips. Excellent!

Anonymous said...

I found your recipe....on the eve of my 31st birthday. Your post really spoke to me, at a time when I'm really feeling I'm coming into my own. Thank you for your recipes and your honesty. It is much appreciated :)
Aoife

Karina Allrich said...

Aoife, Interesting. It sounds to me like the batter wasn't thoroughly mixed with the flour bleand. If you use a hand mixer, make figure eights in the bowl as you mix and scrape down the sides of the bowl with a rubber spatula at least once, to incorporate all the flour.

Karina

Karina Allrich said...

Abby- A light tasting vinegar would be a mild rice vinegar rather than say an unfiltered apple cider vinegar.

I've not made these with eggs; I'd suggest you try 2 large free-range organic eggs. They may rise higher with real eggs.

Karina

Jessica said...

I did Rachel's suggestions for a layer cake with water...I even made it heart shaped for V-day for my hypoallergenic baby boy. I was really scared because the batter was SOOO gross (I used a mixture of flour that had garbanzo/fava bean flour in it) and I was worried the cake would taste like that. It was super yummy, though. I iced it with cream cheese icing. SO yummy. Next time I'm doing butter cream icing, though. The cake was so rich that the cream cheese icing was too rich as well, but still really good.

Jules said...

Yummy yum yum! I used Hershey's Special Dark Cocoa and substituted 1/4 cup applesauce for the egg replacer. My daughter has eosinophilic esophagitis and can't have many foods - your recipes make it easy to make her treats. Thank you!

Stasia said...

Hi Karina,

I've been reading through your blog this past week - subconsciously gaining the courage to try some recipes perhaps... ;)

I'm an avid baker and, although I'm not GF myself, I'd really like to be able to make delicious treats for GF friends and co-workers. I'm really excited to try your chocolate cupcakes!

I was wondering what the best way to store GF baked goods is. Better left in an airtight container on the counter, or frozen? Also, how would either of these options affect the taste/texture of the baking?

Thanks for your help and for your beautiful recipes - you are extremely talented!

Stasia

Karina Allrich said...

The best way to store gluten-free baked goods (especially vegan and gluten-free) is to wrap and freeze them. GF baked goods get dry and crumbly rather quickly if left at room temperature.

Karina

jen said...

made this for baby's first birthday as a cake, and although it sank in the middle (which is probably why you bake them as cupcakes) it turned out better than the gluten cake i made for the other guests.

love your recipes, thank you!

ZenMama said...

Made these today and they were fabulous! Best vegan and gluten free chocolate cupcake/muffin, I've had! I didn't have the Egg replacer, so I used 1 TBSP of Flaxseed Meal instead, and eliminated the water. I also added vegan and gluten free chocolate chips to the batter and a few on top too. Thanks for sharing this great recipe!

Carol B said...

Those look delicious! Thank you so much for the recipe. I'm going to try ZenMama's chocolate chips idea too.

I've been having the "fitting in" and "who am I" thoughts lately. I give myself a wish for ideas before I go to sleep. The last two nights I've had dreams that I'm calling 911!

Carrie said...

this is why I love you. You help me accept me. thank ou! And I want to make these cupcakes now!!

Gluten Free Anna said...

I LOVE those polaroids. Oh, it is so sweet to be laying in the bed with that new baby. Love.

I was eating a Babycakes red velvet cupcake while I read this post. And printed the recipes. Thank you, gorgeous lady.

xoxo

Jenn McCauley said...

What a beautiful post. Your timing is impeccable - I've just been coming to similar conclusions. Not to mention the cupcakes... Thanks for posting.

nicreilly said...

beautiful, touched my soul!

Betsy said...

I'm a coffeeholic, no substitutes here!

Lita said...

Seriously, these look amazing...I've been dreaming about chocolate all day and then I saw this on my blog reader...I will be sharing this recipe and your site on my Meatless Monday post on Monday - hope that's ok as I think the world should know about these :)

Cami said...

Looks absolutely and totally fabulous. Wow!

The InTolerant Chef said...

I don't really try to make myself fit in. I finished my apprenticeship at 38 to be in a job that makes me happy. If you're happy with your own self, others will be drawn to that happiness too. If not, it's their loss when I make these yummy cupcakes and they miss out on sharing!

Miranda said...

Hi There,

I discovered your blog this morning through a good search. Thanks for the great recipes and advice.

This week I have been told that my body has an inability to digest certain foods and food combinations so now i've been put on strict, Wheat Free, lactose free, legume and pulse free & Onion/ Garlic free, high fructose fruit free eating plan... and i'm vegetarian! (I know... I'd make a wonderful dinner party guest!!) Your Vegan/vegetarian index has been great!

Thanks a bunch!

Tasty Eats At Home said...

Since there is coffee in these, I think that means they totally count as breakfast cupcakes. Or "iced muffins". LOL I want some.

FabFrugalFood said...

Love the "iced muffin" concept - and also the excuse to use them as one's morning coffee! I admit, I'm looking forward to making the icing as much as the cupcake itself.

Anonymous said...

Hello there - I'm new to GF baking. Can you recommend 1 or 2 of your recipes that would be good for a beginner to try?

I'm thinking about a short this of ingredients or more commonly accessible ingredients. I feel at a loss on how to jump in.

Thank you-

Karina Allrich said...

Hi Anon, I'd start with a cornbread, muffins, chocolate chunk cookies, or pumpkin cake (you didn't mention your egg/vegan status- if you aren't vegan I'd suggest the Maple Frosted Pumpkin Cake). See my index for recipes. Have fun! Karina

Anonymous said...

We made these this morning. The batter did climb up the beaters and we had to resort to using a wooden spoon. The finished cupcakes were a bit rubbery - should we have added more water since the batter was so stiff and glue-like? However this is our first attempt at vegan cupcakes and we won't be put off because my vegan husband really enjoyed them!

Anonymous said...

We're quite experienced bakers with gluten free and special diet recipes but this one smelled so good we wondered whether you had any tips for us to make the batter a little more flexible so it works out next time.

Karina Allrich said...

Dear Anon- It's difficult for me to know exactly why the batter turned out the way that you describe. If you followed the recipe exactly, it ought to have turned out like mine. So something is different. It sounds like you needed a little more moisture, perhaps. Or more fat and sugar (did you use less?). Did you sub your own flour mix? (Bean or rice flours, for instance behave differently than the flours listed.) Also, how you measure ingredients makes a difference- do you use nested dry cups for dry ingredients and wet measuring cups for liquid ingredients? My recipes are based on this way of measuring. Do you pack the flour in the cups? This would give you too much flour- maybe why it's tough? See my posts on Gluten-Free Baking Tips and also my Vegan Baking Tips post for detailed help. Cheers! Karina

Anonymous said...

Thank you Karina! I've read your tips - they are excellent. I must admit this is the first time I've used egg replacer - I used Orgran. We are vegetarians in the UK. It seems that the cups were the correct measurement, I can only think that the egg replacer may have caused problems. I have been baking recipes for the SCDiet for over four years for my son and have had a lot of success. I have only recently started using Sorghum and what are the more speciality flours in the UK to bake for myself and my daughter. We will continue to experiment. Thank you for your recipes and advice - you are an inspiration.

Karina Allrich said...

It very well might be the egg replacer difference- perhaps Ogran has more baking soda/powder or other leavening ingredient? Karina

Joanne said...

I made these cupcakes today, and they turned out beautifully. I've been baking gluten-free, dairy-free for 12 years, but I haven't done much vegan baking. I was skeptical about using egg-replacer, but these cupcakes were just as good as (perhaps better than) the ones I've made with eggs. Very exciting! For the frosting I substituted 2 TB refined coconut oil for the palm shortening -- it was delish! Thanks so much for sharing this recipe!

Karina Allrich said...

Joanne- Thanks for the coconut oil tip on the frosting. I'll have to try that. xox Karina

Anonymous said...

I've never made cup cakes, these are fast to make. I made them the day before (for my sons birthday) to take pre-school, i thought they may be a bit stale but they were even better! And a great hit with all the kids.
Thanks, love your website
Kirsten
Christchurch, New Zealand

Anonymous said...

I made these using one XLarge egg instead of the substitute and they came out great. Very fluffy! My 2 girls are GF 2yrs. old and 12 yrs. old and they can't wait to dig in!

Anonymous said...

I am a happily married mom of three. Always trying to find new ways to nourish my children, and husband, and make it fun. I just clicked on the link from Elana and found your blog. That was beautiful. I just fell in love with your words and the pictures they drew. I look forward to trying the cupcakes.

Anonymous said...

Hello,

My daughter is allergic to cane sugar...and 15 other things! I was wondering if agave or coconut sugar would be a good replacement and which one you think would work best.

Thanks!

Karina Allrich said...

I don't know what sugar substitute would work better, honestly. Perhaps coconut sugar? I've never used it. I'm guessing. Karina

Sonja said...

Look for Jowar flour at indian stores - its the same as Sorghum Flour.

Madison said...

I'm only 13 and have ciliac disease. It hard but knowing that there are good recipies available to a "special needs child" makes everything easier. THANK YOU!! :)

Lisa said...

"It sneaks in slowly on tiny paws, this anarchy."

Beautifully written.

Off to bake!

Anonymous said...

I made these today and wow wow WOW they turned out fantastic!!! None of my friends even realised they were gluten-free!!!! I used eggs and butter in them, which made them rise quite a bit, but otherwise they were just PERFECT! Thank you so much for the recipe, I will make these often now!

Audrey said...

I'm going to my "work shop" to make these delightful treats right now...the coffee and chocolate craving are too strong for this pregnant lady to resist any longer...I enjoyed the post and lovely pictures! I am in that stage of life now but know all to well(or so my mother often reminds me) how quickly time will pass. I cherish it dearly, thank you!

Carrie said...

I just started a gluten free, dairy free diet and I am so excited that I can still make delicious cupcakes that I can eat! I will have to try out this recipe.

One question - what is the difference in baking with sorghum flour, as opposed to bean flour like garbanzo? I have made other recipes with garbanzo flour but not sorghum yet.

Karina Allrich said...

Thanks, Everyone! So glad for the cupcake love. xox

@Carrie- Flours have different tastes and textures. I personally hate the tinny taste of bean flours (not to mention that bloat that ensues upon ingesting them). Sorghum has a tender, sweet texture and taste.

Karina

Heather Brandt said...

Is light brown sugar a substitute for raw cane sugar if I don't have raw cane sugar at this time? 1 to 1 substitute?

Karina Allrich said...

Heather- Brown sugar will add a slight molasses taste. I'd opt for light brown sugar. It may (and I say "may" because I didn't develop this recipe with brown sugar) also change the density/texture a bit.

Jean said...

I am fairly new at GF baking and have a question - if I am GF but not vegan, can I make these with an egg instead of an egg substitute? I don't usually keep egg substitute on hand... But you mentioned in the notes that it helps the batter to stretch. So I am wondering if an actual egg with do the same thing. Thanks!!!

Girl Scout said...

Hi! My nephew was recently diagnosed with gluten and soy allergies and I am going to attempt making this for his birthday party cake on Friday (Party is Saturday!) I am hoping that I can make this into a sheet cake and cut out the shape he wants (an artist's palette shaped cake). Have you tried this recipe as a sheet cake? Also, have you tried freezing this cake and then defrosting? I am wondering if i can't make the cake tomorrow and then freeze it til Friday, and then frost it Saturday am just b4 the party. I am looking at a VERY full Friday!

Karina Allrich said...

Thanks Everyone for the chocolate cupcake love! xox

Yes, these can be made with real eggs- use 2 free-range organic eggs, beaten.

Yes, it can be frozen if wrapped- preserves freshness.

And yes, I don't see why this recipe couldn't be made as a sheet cake. Use sheet cake guidelines for baking. I imagine this amount of batter would make a single 9-inch layer cake.

Karina

stink said...

love this post! love your blog! been reading it off and on for the past day. am also a mother of two (albeit little) boys. the younger turns 2 tomorrow and i'm on the hunt for a great gf cupcake recipe for him. am excited to try these out, but since they are for little guys, i'll skip out on the coffee. while we attempt to be a gf household, we are lucky enough to partake in raw dairy. found your excellent post on baking subs but still have a few sub questions about quantities:

1 cup warm coffee - assume i can sub with 1 cup of raw milk?
3 tablespoons light olive oil - how much butter can/should be used instead?
1/2 teaspoon light tasting rice vinegar - or lemon juice right? do you have a pref?

thank you for all your wonderful info!

Karina Allrich said...

Stink- Yes, warm milk, butter, lemon juice or rice vinegar will work. Amounts are the same. Karina

Anonymous said...

I made these today and they are AMAZING. We don't like our stuff too sweet so I didn't even make the icing and they are SO good. So moist and delicious. I'm never buying a dry, tasteless, $3.50/cupcake again! Looking forward to trying your other recipes. Quick question: I'm new to gluten free baking and often make substitutions. If I cut the sugar will it affect the consistency? Usually, I halve the amount of sugar in most recipes with no issues. Thanks!

Eileen said...

Hi Karina,

Thank you so much for sharing your talents! I recently found out I need to be gluten free. Surprisingly, its been easier than expected:). I LOVE baking and have been encouraged by your recipes. How would I use eggs instead of the egg replacer. Is it 1 egg for every 1/4c of the egg replacer? Thanks so much!

Karina Allrich said...

For any of my recipes using 1/4 cup mixed egg replacer, two large organic eggs, beaten, will work. Cheers! Karina

jackie said...

reading your post, well, lets just say I feel the need to bake a dozen of these gorgeous cupcakes and send them to my mother. That just woke me up.

Anonymous said...

This recipe is fabulous! Easy to make, these cupcakes came out rich, moist and delicious. I subbed about 3 tbsp almond flour for some of the sorghum, used all potato starch, subbed half soy milk/half water, subbed lemon juice for the vinegar, used only 3/4c sugar, and added Whole Foods vegan chocolate chips. Thank you for all your fantastic gf vegan recipes!

Amanda @NewestYou said...

I used gluten free all purpose flour, since I have yet to find sorgum. Since the gf AP already has starch I used 3/4 AP flour and 1/4 starch, since I also determined I wanted more starch than the AP mix to make something like cake flour. I made the coffee double strenghth. I made my own egg replacer (starch, gum, baking powder). I was surprised how soft and moist. The texture is perfect. Exactly like gluten-full cupcakes. They taste a bit different, but not bad. We ate them plain as the vegetable shortening frosting was a bomb. It's taste/mouthfeel/aftertaste is horrible. I will have to try again when I have margarine or coconut oil.

Kat Mariani said...

you write beautifully. just wonderful to read, truly a pleasure and a salve to the ineloquent mind. thank you.

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