Chocolate Cup Cakes & We Are 2

We are 2 today!  Yes this blog has been in existence two years, so what better way to celebrate than my Chocolate Cup Cakes, naturally made without DAIRY, EGGS, GLUTEN, NUTS, SOYA, GRAIN AND REFINED SUGAR. These cup cakes are so sweet, full of flavour and perfectly balanced in light and fluffy texture and density.

These beauties don’t contain any nasty processed, chemically derived ‘replacement’ ingredients or rising agents, just real, naturally healthy ingredients. You can also make them without any baking skills or equipment just a bowl, spoon, cup cake holders and oven!

Chocolate cake that is good for you!  Now that’s what I call cake.

I’m not a natural baker and as the recent (free-from) episode of GBBO highlighted even the most accomplished can be daunted by the thought of baking without gluten or dairy, let alone eggs, nuts and refined sugar. But let me reassure you this recipe is really easy and forgiving you just need to follow the simple instructions and have faith.

And if you’d like to find out more about what makes healthy chocolate see my How To Make Chocolate recipe here.  

Today is not only the birthday of my blog, but much more importantly my eldest daughter who turns 7.

So I’m dedicating this post to her.   Every day I am grateful, for the kind, funny and caring person she is and for every wonderful year I have have the pleasure of sharing with her.  I could not be prouder or more honoured to be her Mother.

CHOCOLATE CUP CAKES (Naturally Made Without; Dairy, Egg, Gluten, Nuts, Refined Sugar)

A perfect cup cake full of sweet goodness, naturally gluten, grain, dairy, egg, nut and refined sugar free. This is a nut free mini adaptation of my Miracle Cake see here.  

INGREDIENTS

This makes approx. 12 cup cakes

• 3 x medium sized bannas
• 2 x cups, 500ml  Hemp Milk (I use Good Hemp Milk)
• 3 x cups, 450g, Buckwheat Flour (I used Big Oz)
• 1 x cup, 250ml 100% Maple Syrup (it’s important to use good quality Maple syrup, otherwise you don’t get any benefit health wise vs. refined sugar)
• 6 x table spoons of Cacoa Powder (I used the Raw chocolate companies)
• 6 x tablespoons, coconut palm sugar (I used Biona)
• Generous pinch or good quality sea salt, this is important as it alters the taste and is a health consideration (I use Maldon)

TO BAKE

1. Pre-heat your oven to 200c,392f, gas mark 5

2. Mash the bananas with a fork before mixing in the milk, flour and salt with a spoon. You can of course use a mixer to do this if you want it to be super smooth, otherwise give your a form arm a mini work out and mix together until you a smooth paste like consistency

3. Add the maple syrup, coconut palm sugar and cacoa powder, again with a spoon until you have a smooth batter

4. Pour the batter into cup cake holders, until each is 2/3 full and bake in the oven for 20 mins

5. Take the cakes from the oven and leave to cool on a wire rack for at least 30 minutes.

VANILLA AND CHOCOLATE FROSTING 

INGREDIENTS

• 150g Coconut Cream
• 4 x tablespoons boiling water
• 3 x tablespoons of cacoa butter
• 1 x tablespoon 100% maple syrup
• 3 x tablespoons cacoa powder
• 3 x tablespoons raw runny honey (ideally organic)
• 1 x pinch of Maldon or good quality sea salt
• 1/2 a teaspoon of pure Vanilla extract or 1 Vanilla pod (you only NEED this if you want vanilla only frosting)
• Cacoa nibs or grated chocolate to sprinkle

TO MAKE 

1. Add the boiling water to the coconut cream and place in a heat resistant bowl with the cacoa butter over a pan of boiling water until fully melted
2. Take off the heat and add the maple syrup, and add your vanilla extract or pod innards until you have a well combined thick vanilla frosting mixture
3. For Chocolate frosting add the cacoa powder, again stirring until fully combined
4. Add the frosting to your cupcakes and sprinkle with cacoa nibs or grated chocolate.

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