A few months ago, a very dear friend of mine was diagnosed with breast cancer. I will go into details about it in another post because I don't want to get too emotional about it right now. Anyway, as part of her "diet" she is not allowed to take any kind of dairy in her system. That broke my heart because the last time I gave her a cake, she said her favorite is Mocha cake and she is requesting a Goldilocks style chocolate cake. Of course I thought, it is impossible for me to make her one because I thought all cakes require milk and eggs. For months, I gave up on the idea that one of these days, I can fulfill my promise to make her request until one random afternoon, I suddenly had a very strong desire to bake some chocolate cupcakes. I got so excited I prepared everything I needed until I opened our fridge and found out that there's no eggs and milk. I thought, there's no way I could satisfy my urge to bake without the most important ingredients unless I go outside and buy. But I was too lazy to go out considering the weather until I did the next best thing....Google a non dairy and eggless chocolate cupcake recipe. And of course Google didn't fail me.
At first, I thought that this will not taste like the chocolate cake I am used to eat considering that there's no egg or milk or butter is involved in the recipe. I admit that there's a part of me that is almost sure that it will suck. I guess the beauty in trying things for the first time is that feeling of satisfaction when things turns out to be amazing. This is definitely a must try recipe. It is easy, soft and moist you wont feel guilty eating it because it seems that it is a healthier option. I used buttercream but next time I will try a chocolate ganache without dairy again.
Enjoy!
Ingredients
Cupcakes:- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp) canola oil
Method
Cupcakes:
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
I got this recipe from simplyrecipes.com
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