Food & Recipes

1. Preheat the oven to 350 F. Line a 12-cupcake tin with paper or parchment liners.
2. In a mixing bowl, whisk together the first seven ingredients.
3. Add in rice milk or water, egg replacer or eggs, olive oil, vanilla extract, and vinegar or lemon juice.
4. Beat with a mixer until the cake batter is smooth -- about 2-3 minutes. A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing. If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.
5. Using an ice cream scoop, plop the batter into the 12 liners. Smooth out the tops with wet fingers.
6. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
7. Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Dairy-Free Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

1. Starting with the least amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee, and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
2. Chill the frosting before using it. I chill it, covered, for about an hour.
3. Frost the cupcakes. Cover in an air-tight container until serving. It’s best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.