The original recipe for this is in Rosemarie Enro’s Bakin’ Without Eggs. I’ve just made a few substitutions to make it safe for our diet.
- 1 cup gf flour (sorghum and/or bean work well here)
- 2/3 cup starch (arrowroot, tapioca, potato, or some mix)
- 1 1/2 tsp xanthan gum or guar gum
- 1 3/4 cups sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp vinegar or lemon juice and enough coconut milk to make 1 cup
- 1/2 cup oil
- 2 tsp vanilla
- pinch kosher salt
- 1/2 cup seltzer
Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)
Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.
Pour into cupcake liners and bake for 20-30 min (they will be moist, but should pass the toothpick test). Cool for a few minutes in pan, then move to a cooling rack to cool completely.
Frost with a chocolate or mocha frosting. These stayed moist and didn’t get stale quickly, they were still good when the last one was eaten 4 days later!