Courtesy of Kendra Hubbell
Best Friend Food Project

Chocolate Cupcakes: gluten free, dairy free, egg free
Makes 12 cupcakes
1-1/2 cup Bob's Redmill Gluten Free All Purpose Baking Flour
1 cup Organic Evaporated Cane Sugar
1/2 cup Cocoa powder, unsweetened
1 tsp. Baking Soda
1 tsp. Flax Meal
3/4 tsp. Salt
1/2 cup vanilla So Delicious Coconut Milk or other dairy free milk
1/3 cup Earth Balance
3 tbsp apple sauce plus 1 tsp baking powder mixed
1 tsp. Vanilla
3/4 cup warm brewed Coffee or decaf chai tea (this brings out the chocolate flavor)
Preheat oven to 350°F. Place all ingredients, except coffee, in large bowl and blend with wisk or your favorite mixer. I use my Vitamix and so does my Mom. Add coffee and mix until thoroughly blended. Pour into prepared cupcake tins with cupcake papers and bake for 15-20 minutes or until toothpick inserted in center of cupcakes comes out clean.

White Frosting


2 - 4 cups powdered sugar

2 tbsp clear vanilla extract (using clear keeps your frosting white. Regular vanilla extract will turn your frosting a bit off white)

1/4 - 1/2 cup Earth Balance (sticks or spread works)


Mix the above ingredients in you favorite mixer. I use the Kitchenaid for this with the paddle attachment.

Be sure your cake or cupcakes have cooled before frosting them. Spread over your cupcakes or scoop into a plastic zip bag with the end cut, or your favorite piping bag and pipe onto your cupcakes.

Copyright 2011 Kendra Hubbell Best Friend Food Project