Since my daughter started elementary school, every year has introduced us to a new food allergy. With all the calls to duty, from bake sales to classroom birthdays, food allergies can feel like an obstacle for families not used to working with a new set of ingredients. Rather then fret over what you can’t use, embrace the ones at your disposal.
Canola oil is a good substitute for butter in cakes and cupcakes. Almond milk and soy milk make a great stand-in for cow’s milk. Instead of using egg replacers, Greek yogurt is a good swap (1/4 cup per egg), provided there are no dairy allergies to take into consideration. Cooking is a source of comfort, and should be inclusive and fun for everyone. Here’s a recipe that proves you can have your cake and eat too.
Deep Chocolate Cupcakes (gluten and dairy-free)
Makes one dozen
When buying an all-purpose gluten free flour mix, look for one that doesn’t use bean flours (chickpeas or fava beans), as they produce an off-putting taste in the final product. To make your own mix, check out this recipe from a friend and author of the new cookbook Gluten-Free Girl and The Chef: a love story with 100 tempting recipes.
2 cups (8.5 ounces) all purpose gluten free flour mix
1/4 cup (1 ounce) 100% cocoa
1 tablespoon (11 grams) baking powder
1/2 teaspoon (3 grams) coarse sea salt
2 teaspoons instant espresso dissolved in 1/4 cup boiling water
3 large eggs (200ml), at room temperature
1 (8 ounces) cup sugar
1/2 cup (125ml) canola oil
1 teaspoon vanilla extract
1 cup (225ml) almond milk