I used this healthier cream cheese frosting to top these cupcakes off but this vegan chocolate fudge frosting would also be great! So would this chocolate cream cheese frosting.įor some vegan cupcakes, try these vegan gluten-free chocolate cupcakes from Beaming Baker.Īnd if you’re in the mood for something a little more gooey, try this Hot Fudge Pudding Cake from A Family Feast. The gluten-free version also tastes the same as the all-purpose flour version. I’m thinking with the frosting, nobody would even notice.Īnd if you’re wondering if you can taste the whole wheat in these whole wheat chocolate cupcakes – definitely not! I’ve made them dozens of times and when I decided to replace all of the white flour with whole wheat (or whole spelt), nobody noticed. The taste is almost as good as the two cups of sugar version but the texture is like normal chocolate cake, and not like the super duper moist and fudgy original recipe. I used one cup of honey instead of two cups of sugar and it’s pretty awesome. It also works with 1 1/2 cups sugar (but it’s even yummier with 2 cups!).įor another delicious whole wheat and honey recipe, try my whole wheat apple muffins! They’ve always been a big hit. The version with sugar is, in my opinion, tastier than the honey version, but with two cups of sugar, which the original recipes calls for, it’s kind of ridiculous. Pretty much everyone who tastes this cake says it’s the best chocolate cake they’ve ever had. The texture using sugar is mind-blowingly awesome. There are two ways you can make these cupcakes when it comes to sweetener: with sugar or with honey. :)įor another delicious cupcake recipe using that flour mix, try these gluten-free vanilla bean cupcakes from Gluten-free Palate! I always recommend that, but especially when it comes to gluten-free flours. So then I tried them with Bob’s Red Mill gluten-free 1-to-1 baking flour and they worked perfectly! If you use that, I really recommend going by the weight I list in the recipe rather than using measuring cups. I thought I should try making this whole wheat recipe gluten-free so I tried them first with buckwheat. I do love my paleo chocolate cupcakes but they have a totally different texture and they can’t really be compared. It’s my favorite chocolate cake or cupcake recipe and it’s ruined almost all other chocolate cake recipes for me. I first posted this recipe almost 5 years ago.
Can also be made with all-purpose or gluten-free flour and they’re naturally dairy-free. These came out absolutely delicious! I’ve tried the depression, wacky and other recipes and none were 100% on target.These 100% whole wheat chocolate cupcakes are made just a little healthier with less sugar (or honey!) and are incredibly moist.
Didn’t overfill and kept the same cook time. Lastly, the coconut oil instead of vegetable. regular and using white flour (we can have 1 gluten meal a day). I can certainly follow a recipe but creating something although is a little too scientific for me. Allergic to casein in dairy and sensitive to gluten (and allergic to rice). I don’t know why it took me so long to find you! I have a 6 year old and 2.5 year old who are allergic to eggs, completely.
The original cupcake baker directions how to#
First off, Katie, Thank you for sharing your talent with those of us who don’t know how to invent vegan and gluten free versions of of everyday foods.
0 kommentar(er)
