Chocolate Cupcakes (Vegan, Wheat-Free)


We found this decadent recipe from the Bethany Bakes Blogspot


  • 1 1/2 C oat flour (or wheat flour)
  • 1/2 C unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 4 oz. silken tofu
  • 3/4 C soy milk
  • 3/4 C maple syrup
  • 1/2 cup canola oil
  • 2 tsp. vanilla extract
  • 1/4 tsp. lemon juice
  • Confectioners sugar for decoration
  • 1 bar of dairy-free chocolate (or dairy-free chocolate chips)


Sift first five dry ingredients together. Blend wet ingredients in blender. Mix wet and dry ingredients with whisk in bowl. Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins. Dust with confectioner's sugar. Makes 6 cakes.


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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