Allergy Mums / Support for families with allergies

publication date: Nov 7, 2016

Gluten Free, Vegan Banana Chocolate Cupcakes

Gluten Free, Vegan Chocolate Banana Cupcakes Gluten Free, Vegan Chocolate Banana Cupcakes

 

 

When making vegan, gluten free cupcakes that have fruit or chocolate chips in them I often add a banana to give moisture and density. Without the banana I find any added ingredients tend to sink to the bottom as the mixture can be a bit light. Wonderful if you are adding a delicate flavour like rose water, not so much if you want a hit of chocolate chips!

These are great cupcakes, moist, filled with chocolate and gluten free. I’ve decorated them with chocolate hearts to make them extra pretty.

Free From: Dairy, Egg, Gluten, Soya

Prep Time: 15 minutes

Cooking Time: 15-17 minutes

Preheat oven to 170°C 340°F

 

Ingredients

1 ½ cup Gluten Free Flour – I used Plain flour from The Gluten Free Flour Co

2/3 cup Granulated or Caster sugar

½ tsp Xanthan Gum

1 tsp Vanilla Extract

1 cup Dairy free milk - I use Koko

2/3 cup Dairy Free Chocolate Chips

1 tsp Apple Cider Vinegar

6 tbsp melted dairy free margarine – I use Pure Sunflower

1 Ripe Banana

1 Tsp Baking Soda

1 Tsp Baking Powder

 

Method

Sift together the flour, baking powder, baking soda, Xanthan gum and sugar.

Melt the margarine and allow to cool for a couple of minutes.

Add in the apple cider, mashed banana, vanilla, melted margarine and milk.

Mix until you have a nice smooth batter.

With a spoon stir in the chocolate chips.

Fill the muffin cases 2/3rd of the way up and bake for 15-17 minutes or until a toothpick comes out clean.

Cool in the tin for 10 minutes, then on a wire rack.

Decorate with vegan buttercream icing - here's the link http://www.allergymums.co.uk/articles/Vegan-Buttercream-Frosting-Dairy-Free To get the effect in the picture do the vanilla buttercream first, then remove half of the buttercream and put in a bowl. Add in 1 tsp of chocolate flavouring and ¼ cup of cocoa. Mix thoroughly. Fill your piping bag with both buttercreams side by side. That way you’ll get a mix when you pip.

To create the chocolate hearts melt ½ cup of chocolate in a bowl on top of a pan of boiling water. Load the melted chocolate into a piping bag with a small round nozzle and pipe shapes onto greaseproof paper. Allow to dry and peel off to decorate the cupcakes.

Gluten Free, Vegan Chocolate Banana Cupcakes

Free From

Farmhouse


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