Dessert Gluten-free Vegan

Cocoa Cupcakes with Coffee Cream Frosting | Gluten free * Dairy free * Egg free

May 9, 2017
Glutenfree chocolate cupcakes with vegan coffee cream frosting
CLICCA QUI PER LA RICETTA IN ITALIANO

[UPDATED] INGREDIENTS FOR 6 CUPCAKES

  • 3.5 oz (100 gr)  gluten free flour (I used a mix of brown rice and teff)
  • 1.4 oz (40 gr) gluten free starch
  • 1.7 oz (50 gr) brown sugar
  • 1 tsp coffee powder
  • 2 tbsp cocoa powder
  • 1 tsp cream of tartar + 1/2 tsp baking soda
  • 2.4 oz (70 gr) non dairy milk
  • 0.7 oz (20 gr) sunflower seed oil
  • 2.1 oz (60 gr) whipped aquafaba (recipe here) OR  1,5 tbsp ground flaxseed + 5 tbsp water
  • dairy free coffee cream (click here for the recipe)

Ready in: 1 hour


Hello and welcome back my dear, hope you are all doing well and that you are having a fab Spring!

We’ve had some cloudy, gloomy days here in nothern Italy and I strongly hope Spring comes back for real, with its sunny and warm days. Minus the pollen though, my nose and I are not missing that, nope.

Anyway, I used the rainy days to do some baking and make once again these delicious cocoa cupcakes topped with my dairy free coffee cream!

 

So, without further ado, let me tell you how the recipe goes.

  • Pre-heat your oven at 320° F / 160° C
  • mix together all the dry ingredients
  • add the dairy milk and the oil
  • now you can either add the whipped aquafaba (you can find the recipe here) OR 1 and half tablespoon of ground flaxseed previously mixed with 5 tablespoons of water (in this case you will need to add another 40-50 gr of milk to the batter)
  • mix everything and fill the cupcake molds (these doses will make 6 cupcakes)
  • now into the oven for 25/30 minutes
  • once ready, let them cool down for a while, then with the help of an apple-corer dig a small hole at the center of each cupcake
  • fill them and decorate with the coffee cream, either with the help of a sac-a-poche or simply with a spatula. Because some times in life we need things made the easy way
  • add a dusting of cocoa on top and you are ready to enjoy these scrumptious baked goodies!

They’re so simple to bake and so creamy, I can’t wait to bring them to gatherings with friends and family for lunches and picnics in the open fresh Spring air!

Let me know if you try them and if like me you love just how comforting cocoa and coffee taste together!

Ciao!
Sonia

 

Gluten free cocoa coffee cupcakes vegan cream frosting
Print
Cocoa Cupcakes with Coffee Cream Frosting / Gluten free * Vegan
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Scrumptious cocoa cupcakes topped with a vegan coffee cream frosting!

Course: Dessert
Servings: 6 people
Ingredients
For the cupcakes
  • 3,5 oz gluten free flour (I used a mix of rice + teff) [100 gr]
  • 1,4 oz gluten free (potato) starch [40 gr]
  • 1,7 oz brown sugar [50 gr]
  • 1 tsp coffee powder
  • 2 tbsp cocoa powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 2.4 oz gluten free non dairy milk [70 gr]
  • 0,7 oz sunflower seed oil [20 gr]
  • 2,1 oz whipped aquafaba [60 gr]
  • dairy free coffee cream
For the coffee frosting
  • Please check the post for the link to the vegan coffee frosting!
Instructions
  1. Pre-heat your oven at 320° F / 160° C

  2. mix together all the dry ingredients

  3. add the dairy milk and the oil

  4. add the whipped aquafaba

  5. mix everything and fill the cupcake molds (these doses will make 6 cupcakes)

  6. bake for 25-30 minutes

  7. once ready, let them cool down for a while, then with the help of an apple-corer dig a small hole at the center of each cupcake

  8. fill them and decorate with the coffee cream

  9. add a dusting of cocoa on top and serve 

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4 Comments

  • Reply Chiara May 21, 2017 at 11:27 am

    Sono curiosissima di assaggiarli!!!
    Buona domenica tesoro
    Chiara – http://www.shesinfashionblog.com

  • Reply Sweet Sensitive Free May 22, 2017 at 8:35 am

    Li rifarò sicuramente presto, adoro cacao e caffè assieme!

  • Reply Rise Shine Cook | Ashley Madden September 9, 2017 at 7:07 pm

    Tell me more about this icing !!! It looks so creamy! Fantastic recipe! I’ve been looking for an excuse to use aquafaba, think this is it !!! 😘❤️

    • Reply Sweet Sensitive Free September 9, 2017 at 11:26 pm

      Hi Ashley! Thank you! It is a tasty coffee cream indeed, one of my dairy free experiments eheh the aquafaba is in the cupcake batter and was an interesting discovery, considering it worked well despite the gluten free batter 🙂 Thank you so much for visiting my blog and for your comment! Let me know if you try the recipe!
      P.S. your blog is awesome!!

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