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Let Them Eat Cake
Let Them Eat Cake
October 25, 2010 • Posted by Jennifer Perillo

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

  1. Preheat oven to 350º. Line a 12-cup muffin tin with paper liners; set aside.
  2. In a deep bowl, whisk together the flour, cocoa, baking powder and salt until well combined.
  3. In a separate clean bowl, whisk together the sugar, oil, vanilla extract and almond milk. Pour over the dry ingredient mixture and stir, using a wooden spoon or rubber spatula, until just mixed and resembles a thick batter.
  4. Evenly spoon the batter into the prepared muffin tin cups. Bake for 18 to 20 minutes, or until a skewer inserted in the center comes out clean. Transfer to a wire rack and let cool for 10 minutes. Remove cupcakes from tin and place on wire rack to let finish cooling completely.
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