It's no surprise to anyone that we love cake here at Intolerant Gourmand HQ! And we don't just love it, we really really love it!
Let’s face it, who doesn’t like cake?
It puts smiles on people’s faces when they need cheering up most!
A bite of chocolate cake is guaranteed to make any day better, no matter how badly it started!
But, it can prove difficult to find a recipe that caters for multiple allergies, right?
Well, since setting up Intolerant Gourmand, I’ve made it my life’s mission to create as many different cake recipes as possible, and we’ve got quite a collection already.
We alluded to a new recipe last night, after our review of Koko products.......
So, how does a light, rich, deep, dark chocolate muffin sound?
Now, how about if I told you it was healthy, dairyfree, eggfree, wheatfree, glutenfree, nutfree and contained 1 of your 5-a-day?
Oh yes, I really have got a corker for you all!
I present ‘Free from chocolate bites’ – decadent, delicious mouthfuls of velvety chocolate that will leave you wanting to go back for more!
You will need:
- 1 pumpkin – peeled, deseeded and cubed
- 1/3 cup hot dairy-free milk (such as Koko)
- 3 tbsp sweet freedom chocolate shot
- 2 tbsp melted coconut oil
- x2 egg replacer
- ½ cup agave nectar
- 1tsp vanilla extract
- ½ cup gluten free self-raising flour
- ½ tsp baking powder
- ¾ cup dairy-free cocoa powder
- ½ tsp salt
(NB: Hot Tip – pick a standard sized cup and use it for measuring all of the above and the ratios will be perfect)
Preheat the oven to 180°c/ 350°f/ Gas 4 and prepare a cupcake baking tin.
Place the pumpkin in a microwaveable bowl, cover with clingfilm and microwave for around 8 minutes until soft. Leave to cool slightly before mashing to a pulp.
In a jug, melt the sweet freedom chocolate into the hot milk, stirring frequently until combined.
In a separate large bowl, mix together the pumpkin, coconut oil, egg replacer, agave nectar, vanilla extract and chocolate dairy-free milk mix and stir well.
In another bowl, mix together the flour, baking powder, cocoa powder and salt. Then add to the liquid mix.
Stir until really well combined, making sure not to over mix!
Pour into the prepared cupcake tin, and bake in the preheated oven for around 12-15 minutes until springy to touch and the edges are coming away from the tin.
Remove from the oven, and place the cupcakes on a cooling rack to cool completely before serving.
Butternut squash and also sweet potato puree both work really well as an alternative to pumpkin and give it that lovely natural slightly sweet flavour.
Vegetable oil would work just as well as coconut oil too! :)
Let us know how you get on, and what your daughter thinks! x