Chocolate Treats for Valentines Day

Today I’m unveiling a recipe for the absolute Best Vegan Gluten-Free Chocolate Cupcakes ever—even if I do say so myself! As you can tell from the photo, I am not a professional baker and have never enrolled in a cake decorating class. But don’t let that stop you from trying this recipe. I promise that these cupcakes are so much better than any mix.

Unlike many gluten-free baked goods, these cupcakes are moist and mostly guilt-free as an occasional treat. To make my desserts healthier than white-sugary sweets, I usually bake desserts with coconut palm sugar. As you may know, coconut palm sugar has a much lower glycemic index than white sugar and is not inflammatory in small amounts.

These cupcakes are perfectly yummy without any frosting, but then. . .what’s a cupcake without frosting? I used maple sugar in a vegan “butter cream” topping since it’s not as dark as coconut sugar. I mixed vegan cream cheese with vegan butter, but you could use just one or the other. Cream cheese has a bit of a sour taste, which you may not like with your chocolate! You may also prefer to use a chocolate frosting for a double chocolate experience.

Every year I enjoy bringing out a new recipe with a little, or a lot, of chocolate during this commercial season of love. Even “health nuts” like myself enjoy an occasional indulgence with chocolate. But of course, divine love is available to us in every moment. When we give love to our friends and loved ones, we receive the blessings of abundance and love in return—and sometimes love tastes like chocolate!

Lisa J. Mitchell

PS For more chocolate desserts included GF Chocolate Chip Cookies, Flourless Chocolate Cake, a heart-shaped chocolate cake, chocolate pudding, and even a Savory Sweet Potatoe Soup with Mushrooms and Chocolate Swirl… go to Pudding and Chocolate.

BEST CHOCOLATE CUPCAKES
Vegan/GF

Preparation Time: About 90 minutes, including cooling
Makes 12 Cupcakes

For the Cupcakes
3 tablespoons flaxseed meal
½ cup King Arthur GF All-Purpose Flour
½ cup GF oat flour
½ cup almond flour
½ cup cocoa powder
½ teaspoon xanthan gum*
½ teaspoon mineral salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup coconut palm sugar
½ cup avocado oil
½ cup almond milk
1 teaspoon vanilla extract

For the Vegan Frosting

4 ounces vegan cream cheese
4 ounces vegan butter
½ cup maple sugar
1½ teaspoons vanilla extract
2 tablespoons or more chocolate chips (optional)

Cook’s Tip: 1. It’s fine to use King Arthur Gluten-Free Measure for Measure Flour if that’s what you have in your cupboard but then reduce the xanthan gum to ¼ teaspoon. 2. If you wish, use 8 ounces of either vegan cream cheese or vegan butter rather than both. 3. If you want larger cupcakes, pour a heaping ¼ cup of batter for a total of 10 or 11 cupcakes versus a full dozen. 3. If you want a shiny frosting that’s more easily spreadable, use pure maple syrup instead of sugar.

Make the Cupcakes
1. Preheat the oven to 350˚. Line 12 muffin cups with cupcake papers.

2. Whisk the flaxseed meal with ½-cup water and set aside.

3. Whisk together all the remaining dry ingredients in a medium or large mixing bowl.

4. Mix the oil, the almond milk, and the vanilla together in a 2-cup or larger measuring cup. Using a spatula, gradually stir the liquid into the dry ingredients. If the batter seems too thick to pour, add 1 or 2 additional tablespoons of almond milk to the mixture until the batter is of a smooth and sufficiently liquid consistency.

5. Pour the batter into cupcake cups with a ¼ cup measuring cup or a large spoon. Bake for 25 to 30 minutes, until a toothpick comes out dry and the top of the cupcake doesn’t collapse when touched with your finger. Set the cupcake pan onto a wire rack for about 20 minutes to cool before removing the cupcakes in their papers for frosting.

Make the Frosting
1. Place cream cheese, vegan butter, vanilla, and maple sugar in a mixing bowl and beat with an electric mixer until the frosting is smooth.

2. If you have a pastry bag and cone, use these to frost the top of each cupcake. Otherwise dollop the frosting on with a spoon for a homemade look that is no less tasty!

Ayurvedic Note: Maple sugar is considered strengthening, according to Ayurveda, so it is fine for all doshas when eaten in moderation. However, chocolate increases all the doshas. While vegan butter and cream cheese are nondairy, they still increase kapha. Nonetheless, one cupcake is an acceptable treat now and then, even for Ayurvedic purists!

FOOD | HEALTH | SPIRITUALITY

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