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Nov 16, 2016

Chocolate Cupcakes with Vanilla Almond Buttercream (gluten free + vegan)

When you have food allergies or intolerances, it's imperative that you have a good, go-to cake recipe that it easily thrown together. It seems like we are always having to prepare a safe dessert or treat for impromptu parties. While I love trying to come up with new ideas, sometimes I don't have the time to plan ahead and am scrambling to come up with something in a pinch. 

This chocolate cupcake recipe has been one of my favorites for years. They also freeze really well, so if I am just needing a few, I can freeze the rest so that I will have them on the ready when the next event catches us off guard. I also love the Vanilla Almond Buttercream. The almond flavor adds just a little something extra and punches the flavor up a notch. It's versatile enough that you can also omit the almond if you want just the vanilla flavor, or you could even use a different flavor altogether. Mint would be amazing!

Chocolate Cupcakes with Vanilla Almond Buttercream {gluten free + vegan}

Chocolate Cupcakes: 
  • 1 1/2 cups gluten free all purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1/2 cup water
  • 1/4 cup unsweetened applesauce
  • 1/4 oil 
  • 2 tsp vanilla extract
  • 3/4 cups dairy-free chocolate chips
Vanilla Almond Buttercream:
  • 4 cups powdered sugar
  • 1 cup palm oil shortening (like Nutiva or Spectrum)
  • 1/4 cup water
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
Preheat oven to 350 degrees. Line a muffin tin with paper liners.

In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda, and salt.

In a large mixing bowl, combine the coconut milk, water, applesauce, oil and vanilla. Gradually add the dry ingredients to the wet and combine completely.

Pour evenly into pans. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the middle of one comes out clean.

Remove from oven and allow to cool completely on a wire rack. 

To make the frosting, in the bowl of a stand mixer, whip the shortening until soft. Gradually add the powdered sugar and water until combined. Add the vanilla and almond extracts. Once combined, turn the mixer speed to high and beat for 3-5 minutes or until fluffy. 

Scoop the frosting into a piping bag fitted with a large tip. Pipe onto the cooled cupcakes and top with sprinkles or other toppings if desired like chopped nuts, shredded coconut, mini chocolate chips, or even fruit such as blueberries.

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