By Leigh Champanis-King
Say goodbye to gluten- and sugar-filled baked goods with these cupcake treats — once you try them, you won’t want to go back…
As a vegan, who isn’t gluten-intolerant, I have found baking pretty easy so far because there are so many dairy and egg replacements available (almond, soya or rice milk for cow’s milk; oil or dairy-free margarine for butter; coconut cream for cream and puréed fruit for eggs). What I haven’t dabbled in too much is gluten-free baking… That is until managing and food ed, Amy Hopkins, introduced me to cassava flour, which is made from the root of the cassava shrub.
This cupcake recipe replaces dairy, eggs and wheat flour and has a dark-chocolate ganache icing. The texture of the cupcake is quite dense — it’s not your typical light and fluffly cake — but the flavour is amazing (they certainly disappeared quickly when I brought them into the office) and they are super-easy to make…
Gluten-free, refined sugar-free, vegan cupcakes
– 170g coconut sugar
– 200g cassava flour
– 12.5ml baking powder
– 180ml puréed cooked apples (use unsweetened pie apples to make the purée)
– 125ml sunflower oil
– 125ml almond milk
– 5ml vanilla essence
– 125ml coconut cream, plus extra
– 100g dark chocolate (90 percent)
– 50g coconut sugar, or to taste
– ½ tsp vanilla essence
1 For the cupcakes, preheat the oven to 190˚C and line a 12-hole muffin tin with cupcake cases.
2 Combine all the ingredients in the bowl of a stand mixer and beat until combined. Be careful not to over-mix.
3 Divide the mixture evenly between cupcake cases and bake for +/- 15 minutes or until a cake tester comes out clean.
4 Allow to cool for 10 minutes in the tin before removing and placing on a cooling rack.
5 To make the ganache, heat the coconut cream on the stove until just before it begins to boil. Remove from the heat and add the dark chocolate. Stir until the chocolate melts and the mixture thickens. Add the vanilla essence and sugar and whisk until the sugar has dissolved. If you would prefer the ganache to be sweeter, add more sugar until you are happy with the taste.
6 Once the cupcakes are cool, generously ice with the ganache.