Tuesday, October 20, 2009

Gluten and Dairy Free Chocolate Cupcakes

3 eggs separated
1 ½ cups of gluten free flour
1 cup caster sugar
1 teaspoon of vanilla
1 cup of chocolate powder
½ cup of macadamia butter
½ cup of soy milk

Whip egg whites until they form stiff peaks, set aside. Beat together the butter, sugar and egg yolks, until light and creamy. Add vanilla, cocoa, flour and milk, beat together, until smooth. Fold in egg whites. Spoon into patty pans, bake for 20-30 minutes. Serve warm with chocolate ganache and shaved chocolate.

My ganache was made with cream, but here is a recipe for non-dairy ganache.

Vegan Ganache

1/2 C Cacao Powder
1/2 C Agave
1/4 C Coconut Oil

Melt coconut oil over hot water or in the dehydrator (if you are using it) Whisk together cacao powder, coconut oil and agave. Pour into tart shells and refrigerate for at least 1/2 hour. Makes 4 to 6 servings.

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