Search

Call Us
07760277987
Contact Us
info@intolerantgourmand.com

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!

Allergy safe chocolate muffin

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?

Allergy safe chocolate muffins

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)

Method:

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.

Enjoy!

Allergy safe chocolate muffins

Comments   

0 # Guest 2015-09-25 19:53
Yum! These look so chocolatey and perfect! And dairy free too - even better :)
Reply | Reply with quote | Quote | Report to administrator
0 # The Intolerant Gourmand 2015-09-28 10:30
They are so good, and definitely very chocolatey! Enjoy! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-09-25 19:58
Oh sweetie, these look gorgeous! They look like the brownie bites you brought to our picnic. Nom nom!
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-09-25 20:07
Ha ha, I'm chasing you round the Web!!
Reply | Reply with quote | Quote | Report to administrator
0 # The Intolerant Gourmand 2015-09-28 10:30
Hehe thank you! They are similar to them, but are slightly lighter in texture, and more like a sponge! Well worth a try, the little ones will love them! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-09-25 20:06
Yes please...some chocolate cake would go down very well right now! I love Koko coconut milk...my favourite by far of the dairyfree milks!
Reply | Reply with quote | Quote | Report to administrator
0 # The Intolerant Gourmand 2015-09-28 10:31
I swear, chocolate cake is good for the soul! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-09-26 13:25
These look yummy!!!
Reply | Reply with quote | Quote | Report to administrator
0 # The Intolerant Gourmand 2015-09-28 10:32
They are sooo good, and so quick to make too! Great for if you have visitors coming, last minute invite to friends etc, and need something dairy-free, gluten-free to take with you! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-09-28 22:02
[…] how about my ever popular chocolate muffins using […]
Reply | Reply with quote | Quote | Report to administrator
0 # Guest 2015-10-03 17:13
[…] make a lot of cakes in our house, such as the ever popular chocolate brownie muffins, but we have another favourite too! And it’s one that Callum can make with […]
Reply | Reply with quote | Quote | Report to administrator
0 # Anna 2016-06-10 09:10
Hi, Is there anything else I can use instead of pumpkin as I can't get any at the minute? Also could I use olive oil/vegetable oil instead of coconut oil as my daughter can't have coconut oil.
Thanks
Reply | Reply with quote | Quote | Report to administrator
0 # Intolerant Gourmand 2016-06-10 20:30
Hi Anna,

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
Reply | Reply with quote | Quote | Report to administrator

Add comment

Security code
Refresh