Gluten-free, egg-free, nut-free, dairy-free chocolate cupcakes

I have been trying to find a recipe for an allergy-free cake for quite a long time. Many of the kids’ classmates have various allergies and it was difficult to make a cake that all could eat. I felt bad that some kids had to miss out. So I kept looking online, for allergy free recipes but it was hard to find one without all the common allergens. Then, luckily I found one on food.com that was for a vanilla sponge. Based on that recipe, I modified the ingredients to make chocolate cupcakes. The result was good and I’m happy 🙂

 

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Recipe:

Rice flour   1/2 cup

Corn flour (gluten free)   1/2 cup

Cocoa powder  1/2 cup

Sugar   1  1/4 cups

Baking powder (gluten free)  1 teaspoon

Baking soda (gluten free)  1 teaspoon

Vanilla extract  2 teaspoons

Vegetable oil  1/3 cup

Water  1 cup

Vinegar  1 tablespoon

Preheat oven to 180 degrees C. Mix all the dry ingredients in a large bowl, using a whisk. In another bowl, beat all the wet ingredients together. Add the wet ingredients to the dry ingredients and mix thoroughly using a wooden spoon. Pour the batter into cupcake liners and bake for 15 minutes. Cool n enjoy.

 

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Now to find a suitable icing 🙂

 

 

Modified from food.com

 

 

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