Chocolate Banana Cupcakes with “Sour Cream” Frosting

Frosting is one of the most difficult feats to pull off when cooking for a dairy and sugar-free diet. When it’s done right, though, it can be just as satisfying as the powdered sugar kind. But the first time I tried a cupcake with the unique addition of a sour cream frosting, I was hooked, and I didn’t know if a dairy-free sour cream frosting of the same caliber could ever be pulled off.

Well, this frosting is not an exact match, but it’s pretty darn close. The spirit of sour cream is completely there. It’s tart and sweet, and a great fit with the fluffy chocolate banana combination beneath it. To create a thick and fluffy texture for the frosting, I used coconut butter. It has great coconut flavor and hardens up really nicely in the refrigerator. One potential problem with this product, however, is that it is not available everywhere. A very good alternative would be coconut cream, which is inexpensive and somewhat more upiquitous. Can’t find coconut cream, either? Well, you could try coconut oil, but I would reduce the amount of coconut milk in the frosting. Play around with it, and make sure the final product is really well chilled. Notice how the sweetness of the coconut and agave go surprisingly well with the secret “sour” ingredient — apple cider vinegar.

Yield: 12 large or 14 regular sized cupcakes

Ingredients:

1/2 cup brown rice flour

1/2 cup garbanzo bean flour

1/4 cup tapioca flour

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup light coconut milk, shaken

3/4 cup agave nectar

1/4 cup grapeseed oil

1 tablespoon pure vanilla extract

1 cup mashed ripe banana

Frosting:

1/4 cup coconut butter

1/3 cup coconut cream from the top of a full-fat can of coconut milk (do not shake or stir)*

1/3 cup agave nectar

2 teaspoons apple cider vinegar

1/2 teaspoon pure vanilla extract

Directions:

1. Prepare frosting by blending all ingredients in a blender or food processor (blender is preferable). Chill in refrigerator for at least 3 hours.

2. Preheat oven to 350.

3. In a small bowl, whisk together dry ingredients. In a separate bowl, using an electric mixer, beat coconut milk, agave, oil and vanilla until combined. Add banana and beat until smooth. Slowly add dry ingredients to mixture and beat slowly until everything is smooth.

4. Add cupcake liners to cupcake tin. Fill cups with batter about 3/4 of the way up. Bake for 22 minutes. Let cupcakes cool on a wire wrack.

* Note: if you get a can of coconut milk that, for some reason, does not have the layer of cream on top, you can thiken your coconut milk with cornstarch or arrowroot in a saucepan over medium heat. Whisk 1/3 cup milk with a tablespoon of starch until thick like a paste and add to blender. This will change the texture of the frosting, but should do the trick.

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Low Fat Pumpkin Mousse Pie

pumpkin mousse pie 2My mom commented on the amount of buttery spread I had used in my lemon coconut pie crust. But pie crusts by definition contain butter, I thought. Then I thought some more. Was that really the case? After putting the dates I had been saving to make muffins to experimental use, I discovered pie crust can be more than a butter-ladden treat, and so much less fattening as a result. Then, the healthy pie crust  idea inspired a  health-conscious filling to match. I read somewhere that pumpkin is one of those super healthy things that people don’t eat enough of. In keeping with the theme, I added a whole can, along with silken tofu, to the filling. Healthy crust? Healthy filling? Before you run for your lives, I offer you this: I made this for a recent family party and even some of the non allergy-plagued guests counted this dessert among their favorites. If that doesn’t convince, I offer this: I don’t actually like pumpkin pie. In fact, I usually despise it. I loved this one.

If you avoid oats for fear of cross-contamination, try Bob’s Red Mill rolled oats. They test all of their oats to make sure they don’t have a trace of gluten, and process them using completely gluten free facilites. If you simply can’t tolerate oats altogether, well, I’m still working on a good, cripsy crust that’s gluten-free, vegan, and still tasty. It may take awhile, but I’m determined to do it, so check back in often!

Ingredients:

Crust:

2 cups Bob’s Red Mill dry rolled oats

1 cup dates

1/4 cup plus 3 tablespoons unsweetened soy milk

1/2 teaspoon salt

Filling:

1 12-oz. package Mori Nu extra firm silken tofu

1 15-oz. can pumpkin

1/2 cup agave nectar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon orange zest

Directions:

1. Preheat oven to 350.

2. Place all ingredients for crust in a food processor and blend until a large clump forms. Using fingers, press evenly into a 9″ pie pan. Bake for 22 minutes. After crust has baked, set aside to cool.

3. Meanwhile, using a blender or food processor, blend all ingredients for filling. When crust has cooled, pour in filling and chill in refrigerator overnight.

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Gluten Free Vegan Carob Cupcakes

carob cupcakes 3These cupcakes are a new favorite. In the words of The Moosewood Cookbook: “Carob is carob.  Chocolate is chocolate…Let carob be itself — its genuine, sweet, subtle self. You will discover it to have a charm and character of its own.” Since Moosewood has been in my family for years — given to me by my mom, pages curdled and stained from from spills,  others stuck together — I trust that Moosewood is probably right. Carob deserves to stand on its own as a worthy ingredient, and not just as a chocolate substitute. Personally, I love it. And I love chocolate as well. But since this is a site for people with food allergies, if you can’t have chocolate, these are an indulgence worthy of taking the chocolate cupcake’s place — even if carob is carob, and chocolate is chocolate.  

A quick note on coconut cream (used in the frosting): You can find it in the baking aisle of health food stores (I bought mine at Whole Foods), usually next to the shredded coconut. It’s kind of like natural peanut butter in the sense that, at room temperature, the solid separates from the liquid. When it’s cold, it completely hardens. I suggest warming the package in a bowl of warm water before using, if the cream is completely solid. When using in this recipe, you want to use, for the most part, the solid part of the coconut cream. This is what will allow the frosting to harden and form a nice glaze over the cupcakes.

Yield: 12 cupcakes

Gluten Free Vegan Carob Cupcakes:

1/2 cup brown rice flour

1/2 cup garbanzo bean flour

1/4 cup tapioca flour

1/4 cup plus 1 tablespoon carob powder (not sweetened)

1/4 teaspoon xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light coconut milk

1/2 cup plus 1 tablespoon agave nectar

1/4 cup canola oil

1 teaspoon vanilla

1 banana, mashed

Sugar Free, Dairy Free Carob Frosting:

1/2 cup light coconut milk

1/3 cup agave nectar

2 tablespoons plus 1 teaspoon coconut cream (the solid part)

1/4 cup carob powder (not sweetened)

1/4 teaspoon vanilla

3 tablespoons cornstarch

Directions:

1. Prepare frosting at least an hour or two before using so that frosting can chill and harden. To prepare, blend all ingredients in a blender. Cover and chill in refrigerator.

2. Preheat oven to 325.

3. In a medium bowl, whisk together dry ingredients. Set aside. In a large bowl, using an electric mixer, beat coconut milk, agave, canola oil, vanilla and banana on high. Slowly add dry ingredients and mix on a low speed until incorporated.

4. Fill cupcake tins with liners and add batter a little more than 3/4 of the way to the top of each liner. Bake for 12 minutes, rotate cupcake tin 180 degrees, and bake for another ten minutes. Cupcakes may be a little soft to the touch when you take them out, but they will harden a little more as they cool. Allow to cool five minutes in tins, then on a rack. When cupcakes have completely cooled, frost using about a tablespoon of frosting at first. Add more as needed and spread evenly over the top of the cupcake. This is not a fluffly frosting, but more of a glaze.

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Gluten Free Carrot Orange Cupcakes

006When I was younger, one of my favorite desserts was my grandma’s — which then became my mom’s — famous carrot cake with cream cheese frosting. It was dense and sweet and tasty, yet incredibly loaded with vitamin packed carrots. My take on the dessert is a little less carrot-heavy, but the absence of sugar and butter and the addition of whole grains makes these cupcakes a not-so-guilty pleasure nonetheless.

I know it may seem like a lot of ingredients, but if you already do a lot of gluten-free cooking or baking, you will likely have many of the items already on hand. Plus, many of the ingredients for the cake are used in the frosting as well. As a final note, I really like to use Bob’s Red Mill Brown Rice Flour for baking because it tends to produce a less gritty final product. If you are working with what seems like a grittier flour, try throwing it in the food processor for about 30 seconds for a finer texture.

Cake Ingredients:

1 cup Bob’s Red Mill brown rice flour

3/4 cup white rice flour

1/3 cup tapioca flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

3 tbsp flax seed meal

1 tsp xanthan gum

2 tablespoons orange juice

2 tsp orange zest

1 cup agave nectar

1/3 cup canola oil

1 tsp vanilla extract

1/4 cup hot water

1 medium apple, peeled and grated

1 cup shredded carrot

1/2 cup shredded coconut, unsweetened

Preheat oven to 325. In a large bowl, sift together the dry ingredients. In a separate bowl, whisk the orange juice and zest, agave nectar, canola oil and vanilla extract. Add to the dry ingredients and mix until incorporated. Add the hot water. Fold in the apple, carrot and coconut. Do not overmix.

Line muffin tins with baking cups and fill each cup about halfway with the batter. Bake at 325 for about 25 minutes, or until an inserted toothpick comes out clean.

Let cool. Then top with vanilla orange frosting. Recipe follows.

Vanilla orange frosting:

2/3 cup light coconut milk

1/4 cup white rice flour

2 tbsp orange juice

1/3 cup canola oil

1/3 cup agave nectar

1 tbsp arrowroot

2 tsp orange zest

1 tsp vanilla extract

1/4 tsp xanthan gum

Whisk rice flour and coconut milk and heat in a small saucepan over medium heat. Slowly stir until milk has thickened, about 3 minutes. Transfer to a blender or food processor and blend with remaining ingredients. If using coconut oil and your oil has hardened, place it in a bowl of warm water for about 5 minutes until it liquifies before adding to the blender. Chill for at least an hour.

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