Hannah Kaminsky, Bittersweet and author of My Sweet Vegan - Wheat-free cake has been one of my biggest stumbling blocks in this field, proving far more challenging to create than pedestrian baked goods like cookies and candies. Now, I’m a firm believer that trial can only lead to error so many times before success begins to enter the picture… And in the end, I’m happy to offer all of you cupcakes, suitable for vegans, sufferers of celiac’s, and omnivores alike. Trust me on this, these sweet treats don’t sacrifice flavor or texture for all that they “lack,” and you may be surprised what you can do without wheat if you just give it a chance. My only regret is that I didn’t do enough research to pick out a flour that was gluten-free, as spelt still can not be tolerated by those extremely sensitive to gluten. I guess this is a stepping stone to full-fledged gluten-free goodies… But I would bet that if you just used something like teff flour… Well, I need to experiment further with these, but for now, I consider this some serious progress!

For a soy-free treat, feel free to substitute your favorite soy-free milk alternative for the soymilk in this recipe

Hannah's original Root Beer Float Cupcake recipe is in her dessert cookbook, My Sweet Vegan. 

Rootbeer Cupcakes:

1 Cup Rootbeer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract / Concentrate
1 Cup Spelt Flour
1/4 Cup Brown Rice Flour
1/2 Cup Cornstarch
1 Teaspoon Xanthan Gum
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt

Ganache:

5 Ounce Dark Chocolate
1/4 Cup Soymilk
1 Tablespoon Maple Syrup

Vanilla Frosting:

1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Vanilla Soymilk
2 Teaspoons Vanilla Extract

Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.

Combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts, and add in both flours, cornstarch, and xanthan gum. Mix well to ensure that there are no errant lumps hiding about, since you don’t need to worry about overmixing and forming gluten! Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 15 - 20 minutes. Allow them to cool completely before proceeding to make the ganache.

When the cupcakes are at room temperature, combine all of the ingredients for the ganache in a microwave-safe container and nuke for about a minute. Stir thoroughly even if it doesn’t look completely melted - It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. Allow ganache squiggles to fully cool and dry before preparing the frosting.

Beat the shortening thoroughly using your stand mixer until creamed. Add in sugar and start on a low speed so as not to spray powder everywhere. Incorporate soymilk and extract, and combine thoroughly. Frost your cupcakes and share them freely!

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