Latest posts by Lyndsay Edwards (see all)
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Soy Free Vegan Chocolate Cupcakes Recipe – Gluten Free
If you’ve seen my recent posts then you will know that I am now the official food blogger for the Cow’s Milk Protein Allergy Support Charity. CMPA Support are a wonderful charity; their aims are to raise awareness of the allergy at all levels, so that future generations of CMPA babies (& their families) shouldn’t have to suffer; and to provide information, support and practical advice to parents/carers at whichever stage of the CMPA journey they are on. You can find CMPA Support on Facebook and join one of their many Facebook support groups. I will be posting one food related blog post per week on behalf of CMPA Support and this is one of those posts.
Earlier this year I thought my son could be reacting to egg so I removed it from his diet completely and his symptoms disappeared. I slowly reintroduced baked egg into his diet and he seemed to be doing ok with it, however the symptoms have started creeping back in. I have decided to remove egg again from his diet to see if the symptoms disappear, most of his symptoms are behavioural and I’ve noticed if he eats egg or something with baked egg in he’ll barely eat for a couple of days after. As everyone always tells me ”it could be coincidence” but I know my own child and he always seems really down, fractious and off his food after eating egg. I’m hoping to successfully reintroduce egg into his diet later this year but for now i’ll have to make egg free treats which are also dairy, soya and wheat free to accommodate both of our dietary needs – it’s a good job I enjoy baking!
This week I have made some seriously chocolatey moist cupcakes with a chocolate buttercream icing. If you love chocolate then you will love these cupcakes, they are very rich but so delicious. I have made them dairy, soya, egg, wheat, gluten and nut free. It took a few attempts over the weekend to get this recipe right but I am very happy with it now. My son absolutely loves chocolate and I love baking so I am very pleased to have created this recipe and I will be using it again. My mum said ”they taste like a dessert you’d get in a top restaurant” – Thanks mum! She doesn’t hold back her opinion about my cooking or baking so if she says it’s good then I know it’s good!!
On to the recipe…
85g rice flour (I used Doves Farm)
1/2 teaspoon baking powder (gluten free)
1/2 teaspoon bicarbonate of soda
25g cacao powder
1 tablespoon honey
125ml hemp milk
Chocolate Buttercream Icing Ingredients:
175g icing sugar (sifted)
2 tablespoons cacao powder
4 tablespoons water
1. Preheat oven to Gas mark 4.
2. Place the hemp milk, honey, dairy and soya free spread and sugar into a saucepan and melt over a low heat.
3. Once melted like in the picture above, add the rice flour, baking powder, cacao powder and bicarbonate of soda. Mix well.
4. Divide chocolate cake mixture between 6 paper cake cases and bake in the oven for 20 minutes.
5. Place cupcakes onto a wire rack to cool. Place all of the chocolate buttercream icing ingredients into a large mixing bowl and mix well.
6. Once the chocolate cupcakes have fully cooled, top with the chocolate buttercream icing and then add any decorations you wish.
Notes about this recipe:
You can double the ingredients to make 12 cupcakes.
You can not taste the hemp milk in this recipe.
I haven’t tried this recipe using any other non dairy milks, so I am not sure if it will work but If you try it please let me know how they turn out.
Let us know what you think of this soy free vegan chocolate cake recipe by commenting below or posting to our Facebook page.
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Disclaimer: This post contains affiliate links, by using these links at no extra cost to you, I may receive a small fee which will help with the running cost of Living With Cow’s Milk Protein Allergy Blog. These affiliate links are not associated with or endorsed by CMPA Support Charity in any way.