Buba has severe alleriges so when it comes to parties it is extremely nerve racking and hard to chase him around making sure he doesn’t touch or eat anything he isn’t supposed to. When it came time for his 1st birthday I still wanted him to be able to try some cake on his special day. What’s a birthday without a bit of cake?
Allergies Don’t Mean You Can’t Enjoy Food
One of the things that is really important to our family is knowing that just because you can’t eat certain things it doesn’t mean you can’t enjoy food. Finding out your child has allergies is really scary! And as they get older and want to play at friends houses it becomes increasingly important to make sure food is still fun and that no one feels like they are missing out.
Nut Free Vegan Chocolate Chip Cupcakes
These Chocolate Chip Cupcakes came out delicious, usually when you substitute out key ingredients it taste dry or not as good but these are just as yummy as any other cupcakes, I promise. You will love it not just for the people with allergies but to make in general.
Sourcing High Quality Free-From Ingredients
As with all cooking and baking, it will only ever be as good as the ingredients you buy. Make sure you spend a little time checking the ingredients you buy and ensuring they are going to meet your allergy needs without leaving a synthetic taste. It can be the difference between a success or a baking disaster!
Egg-Free, Dairy-Free, Nut-Free Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 5 Tbsp. vegetable oil
- 1/4 cup cocoa powder unsweetened
- 1 Tbsp. white vinegar
- 1/2 teaspoon salt
- 1 cup cold water
- 1/2 cup of nondairy semi-sweet chocolate chips
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- Preheat oven 350 degrees F (180 degrees C)
- Place cupcake liners in your cupcake pan
- In a large mixing bowl, combine flour, salt, sugar, cocoa, powder and baking soda
- Mix well, add oil, vinegar, and vanilla extract
- Mix well again, add cold water and blend until smooth
- Stir in chocolate chips
- Fill cupcake liners 3/4 full, leaving room to puff up
- Bake for 20-25 minutes, check often with a toothpick
- Cool on rack
- Frost to your preference or leave plain