Chocolate Cupcakes

Chocolate CupcakesHey cupcakes! February – the month of love and chocolate. Who needs roses when you’ve got cake?! This is one of the first recipes I started perfecting because, well, it’s chocolate. People love chocolate. And I love people. This cake is moist, fudgy, and food-sensitive friendly – plus, it works great as cupcakes or one big cake. It’s such a great treat after a strong vinyasa or a refreshing restorative. And this favorite cake might be making an appearance at this month’s special Valentine’s Couples Yoga Workshop (Have you signed up? My cupcake and I will be there…as well as some other special treats Amber and I will have cooked up.) Plus, the bonus is that leftover frosting makes for great fun!…on toast, waffles or as a dip for your favorite fruit. 😉 Love and chocolate kisses! xoxo


 

 

What You’ll Need for the Cake:

  • 1 ½ cup gluten-free flour mix*
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup evaporated cane sugar
  • ¾ cup coconut milk**
  • 2 teaspoons apple cider vinegar
  • ½ cup water
  • 2 eggs***
  • ¼ cup olive oil
  • 2 teaspoons vanilla extract

Baking Directions:

  1. Heat oven to 350o.
  2. Prep baking pans – line cupcake tins with cupcake holders or grease 8” pans with shortening or olive oil.
  3. In 2-cup measuring cup, combine the coconut milk, cider vinegar, water, eggs, olive oil and vanilla extract. Whisk to combine and set aside.
  4. In a large bowl, combine flour mix, cocoa powder, baking powder, baking soda, salt and sugar.
  5. Add wet ingredients to dry ingredients and mix by hand until combined. You can use a mixer, too, if you’d like, to combine.
  6. Spoon into cupcake pan or baking pans.
  7. Bake 16-18 minutes for cupcakes and 30-35 mins for round cake pans. Check with toothpick or knife. If it doesn’t come out clean, bake in 3 minute increments until done.
  8. Remove from oven. Let cool in pan 10 mins, then remove to wire rack or plate to cool complete.
  9. Frost or dust with powdered sugar and enjoy!

What You’ll Need for the Chocolate Frosting:

  • 1 lb powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup palm oil or vegetable shortening****
  • Pinch of sea salt
  • 2-4 tablespoons coconut milk*****

Mixing Directions:

  1. In a large mixing bowl, combine the shortening, powdered sugar, cocoa powder, sea salt and vanilla extract.
  2. With mixer going, start adding in the coconut milk one tablespoon at a time.
  3. Frosting is done when it’s easy to spread but still holds its shape. If it smooshes back on itself, add in a little more powdered sugar to stiffen it up.
  4. When cakes are cool, frost and enjoy!

Baking and Making Notes:

* There are some great gluten-free flour mixes on the market. Bob’s Red Mill recently came out with an awesome One-to-One mix (it has a blue label on a clear bag) that is one of the tastiest I have tried yet. If using a different mix, make sure it has guar gum or xantham gum in it. If not, add 3/4 teaspoon to the recipe.

** I like to use Trader Joe’s light coconut milk (in a can with a green label) for baking. It has no coconut flavor but adds a nice richness to baked goods that is similar to cream. If you’re allergic to coconut, or not a fan, substitute with your favorite non-dairy alternative.

*** If you’d like to make this cake vegan (which I do), replace 2 eggs with 2 tablespoons ground chia seeds mixed with 6 tablespoons of water.

**** Spectrum organic vegetable shortening is my favorite shortening for frosting, but any will do. You could even use butter or a non-dairy butter alternative for a richer, slightly saltier tasting frosting.

***** A-ok to swap in your favorite non-dairy alternative here, too!

Yoga Sol Recipes - Marisa Voorhees