Chocolate Cupcakes

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

Finally, a satisfying, moist, and flavorful Gluten-free cake that is not overloaded with sugar, does not require eggs and has no hidden sources of soy or corn!

Ingredients

dry ingredients
3/4 cups cocoa powder
1/2 cup white rice flour
3 tablespoons tapioca flour or starch
1 tablespoon oat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla powder
3/8 teaspoon guar gum

wet ingredients
7 ounces agave syrup
3/4 cup strong coffee, brewed 3 heaping tablespoons per cup or 3/4 cup water plus 1 tablespoon instant espresso
5 tablespoons canola oil

egg substitute
1/4 teaspoon agar agar powder
1/4 teaspoon lemon juice
1/4 cup lukewarm water
1 teaspoon baking soda

Directions
Preheat oven to 325F.
Place dry ingredients in a food processor and blend 2 minutes to sift and improve texture.
In small bowl, mix egg substitute and let the magic of food chemistry happen for 2 minutes.
Whisk egg substitute then place all ingredients in a large mixing bowl.
Beat together on medium speed for 5 minutes.
Transfer to lined cupcake pans, filling each liner 3/4 full.
Mixture will appear watery, yet will bake to perfection in 20 minutes.
Let cool in pans for 15 minues before removing.

Chocolate Pudding makes a great icing!

Makes 15 cupcakes

Read about the Evolution of the Chocolate Cake.