Recipe by Jo Casamento Gerges
This recipe is nut free unless you choose to use the Almond meal in place of flour.
2 cups plain flour (I use spelt flour in mine but would also be nice with almond meal or coconut flour as a substitute) .
2/3 cup cocoa powder (works well with carob powder too, if you cant have cocoa powder)
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups soy milk (or other dairy free milk such as rice milk)
1 tablespoon apple cider vinegar
1 ½ cups raw caster sugar (I use rapadura sugar )
2/3 cup rice bran oil or your preferred neutral tasting oil.
1 tablespoon vanilla paste (optional)
Chocolate GANACHE Icing Ingredients
200g Sweet William Milk Chocolate (nut & dairy free chocolate – available in most supermarkets in the health food section)
60ml Soy Milk (or milk substitute. Using Coconut Milk also makes an amazing ganache)
2 tablespoons rice malt syrup
- Preheat oven to 160°C. Line muffin trays with papers.
- In a large bowl sift together flour, Cocoa (or carob) powder, cinnamon, baking soda, baking powder & salt. Set aside
- Whisk together Soy (or dairy free milk) and apple cider vinegar. Allow to thicken for 5 minutes. Add sugar, oil and vanilla (if using). Mix well.
- Using a whisk, start adding the wet ingredients to the bowl of dry ingredients. Mix until mixture is smooth (don’t over mix). Fill each lined muffin pan to ¾ full.
- Bake for 15 minutes or until the centre is set. Allow to cool completely. When cool, make the ganache by heating soy or other milk substitute and rice malt syrup in a saucepan over the stove until almost to the boil (do not boil). Break up the chocolate into small pieces in a bowl and pour over the hot milk. Leave for 5 minutes before whisking until smooth. Dip the top of each cupcake into the chocolate ganache and set in the fridge for 30 minutes. Dont leave in the fridge for too long as the ganache will lose its shine. I like to leave the ganache topped cupcakes at room temperature for at least 4 hours to let them set before serving