Chocolate, as cliché as this may sound, cures many emotional ills and is an ultimate comfort food. Looking for a non-flour-y and allergen-free way to impress mom this Sunday for brunch or even with an ice “cream” sundae?! These half-baked, gooey molten chocolate cupcakes are easy, allergen-free and sure to please everyone. Dress them up with a delicious sugar-y frosting and chocolate chips or serve plain with fresh strawberries as an incredible and sort-of well-balanced breakfast alongside a huge mug of coffee! For Mother’s Day, show your mom how lucky you are to have her in your life with these delicious, cakey cupcakes. Shout-out to my awesome, vegan mama…I love you!
Gluten-free Vegan Molten Chocolate Cupcakes
2 cups coconut flour
¾ cup pure cocoa powder
¾ cup raw sugar (or ¼ cup agave nectar)
1 tsp. baking powder
1 cup dark chocolate chunks (Enjoy Life makes delicious products)
2 flax eggs (2 tbsp. ground flax seeds, 2 tbsp. warm water; let sit for two minutes)
1.5 cup rice milk
¼ cup vegetable oil
Pinch of sea salt
Preheat oven to 350F and grease muffin tin
Sift together flour, salt and cocoa powder; set aside
Cream together sugar, oil and rice milk with a fork until creamy
Add wet mix to dry mix and mix on low with hand held mixer, add flax eggs and continue to mix on low
Slowly fold in chocolate chunks and mix on low
Fill muffin tin cups halfway, place on top rack in oven and bake for 20 minutes
Carefully remove and let cool
More allergen-free recipes from Freedom Friday!
Rice Noodles and Mushroom Stir Fry
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Photo: Kate Coffey
