Karina from the Gluten Free Goddess website truly has the biggest gluten free cooking and baking website online! She has extensive recipes for baking and cooking, due to her own allergies. She has vegan and non vegan recipes alike, and a fantastic page on GF substitutions here. It was very educational reading up on the different flours used and combined to get nearly the same results as regular baking.
So recently, a co worker was diagnosed with celiac disease, and it turned her world upside down, especially when she has a family to feed, and many of her regular favorite foods are now off limits. It's still a learning process for them, but Karina's website was the first one I gave to her, to brush up on all of the ins and outs of GF cooking. I came into play, being the baker at work for the rest of our coworkers, wanting to be able to share some goodies with her too, since she was being left out.
What I didn't realize is the variables for baking, with so many options for flours. I had picked up some sorghum flour, potato flour, (then there is potato starch too-not to be confused!), and some xanthan gum. Then my search began for a vegan recipe for me, but a GF recipe for her that would use these ingredients. And Karina's site came to the rescue with the recipe for GF chocolate cupcakes with coffee icing. It fit the bill for vegan and GF!
I am not gluten sensitive or intolerant at all, so I had no idea what to expect when eating these cupcakes, but they were
really good! I was surprised at how high they rose, and the recipe did make 12 cupcakes as the instructions said. They were light and airy, and very moist. What else do you need in a cupcake, as long as it looks pretty too!
I didn't use Karina's exact coffee icing recipe, but I did use Earth Balance margarine instead of the spectrum shortening, and ended up doubling it, since frosting the cupcakes with the rosettes, required a larger amt of frosting. I must not have made the coffee strong enough, as I didn't even taste it, so I added 1/2 tsp of organic almond extract to each batch of frosting, instead of the vanilla. (1 tsp extract for a double batch of her recipe). They were just as nice as any of my previously made vegan recipes, and I highly recommend giving it a try!
Vegan Chocolate Cupcakes Recipe with Coffee Icing
If you don't care for the taste of coffee, use plain water or a light rice milk in the batter in place of the coffee and make a vanilla or chocolate flavored icing.
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
Whisk together the dry 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
Add in and beat till smooth:
1 cup warm coffee (not too hot or it will make the potato starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons light olive oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting 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.
Vegan Coffee Icing Recipe
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening (
or Earth Balance margarine)
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla (
or a half tsp of almond extract)
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 (
I didn't chill it all and used it right out of the bowl). 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. Makes twelve cupcakes.
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