Soaked Chocolate Cupcakes- Gluten-Free, Dairy-Free, Egg-Free
 
 
Author:
Recipe type: cupcake
Cuisine: American
Serves: 9
Ingredients
  • ¾ cups water
  • ¼ cup white rice flour
  • ¼ cup buckwheat flour
  • ¼ cup sorghum flour
  • 1 Tbs white vinegar
  • 3 Tbs melted coconut oil or butter
  • 1 tsp vanilla extract
  • 2 Tbs cocoa powder
  • 2 Tbs tapioca starch
  • ½ cup sucanant or rapadura
  • ½ tsp baking soda
  • ¼ tsp xanthan gum
  • ¼ tsp salt
Instructions
  1. In a bowl, combine the water, rice flour, buckwheat flour and sorghum flour and white vinegar and whisk until smooth. Cover with a towel and allow to sit on the counter to soak for 8-12 hours.
  2. Preheat your oven to 350 degrees. Place nine cupcake liners into a muffin tin and set aside.
  3. Uncover the flour mixture and whisk it until smooth, then whisk in the melted oil and vanilla extract. Set aside.
  4. In a small bowl, combine the cocoa powder, tapioca, sucuanat, baking soda, xanthan gum and salt. Whisk to combine, then whisk it into the wet mixture. Pour into the cupcake liners, filling each liner about half-full, and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.
  5. Makes 9 standard-size cupcakes.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/soaked-chocolate-cupcakes-gluten-free-dairy-free-egg-free/