Hey 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
- Heat oven to 350o.
- Prep baking pans – line cupcake tins with cupcake holders or grease 8” pans with shortening or olive oil.
- In 2-cup measuring cup, combine the coconut milk, cider vinegar, water, eggs, olive oil and vanilla extract. Whisk to combine and set aside.
- In a large bowl, combine flour mix, cocoa powder, baking powder, baking soda, salt and sugar.
- Add wet ingredients to dry ingredients and mix by hand until combined. You can use a mixer, too, if you’d like, to combine.
- Spoon into cupcake pan or baking pans.
- 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.
- Remove from oven. Let cool in pan 10 mins, then remove to wire rack or plate to cool complete.
- 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*****
- In a large mixing bowl, combine the shortening, powdered sugar, cocoa powder, sea salt and vanilla extract.
- With mixer going, start adding in the coconut milk one tablespoon at a time.
- 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.
- 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!