If gluten free, chocolate and vegan recipes interest you, check out this recipe I have created. Some days, I really want to have something that tastes decadently delicious but does not contain the things that I can't have. So, I try to find and develop recipes that I can have that are gluten and soy free. This recipe was inspired by the idea that seltzer water is used in tempura batter.
The recipe only makes 6 muffins. Through trial and error (I made about 6 batches of muffins before settling on this version), this batch came out the best. I tried using brown rice flour and it was not good.
The recipe only makes 6 muffins. Through trial and error (I made about 6 batches of muffins before settling on this version), this batch came out the best. I tried using brown rice flour and it was not good.
The dry ingredients were sifted together - sugar, white rice flour, cocoa powder, baking soda, salt and xanthan gum. Xanthan gum was the ingredient that made this recipe work. 
Just making sure that the lumps of cocoa have disappeared. 
Wet ingredients were measured right into a measuring cup - coffee, oil, vanilla, vinegar and Coke Zero 
6 muffin tins were lined and ready 
Wet ingredients were poured over dry
and quickly incorporated.
Batter was evenly scooped into the 6 muffin liners.
20 minutes later (baked at 325 degrees)
Cooled on a wire rack for about 10 minutes.
Texture was perfect.
Here's a bite for you!
I thought they were delicious. Hope you do too! If you try this recipe, please let me know.
Just making sure that the lumps of cocoa have disappeared. 
Wet ingredients were measured right into a measuring cup - coffee, oil, vanilla, vinegar and Coke Zero 
6 muffin tins were lined and ready 
Wet ingredients were poured over dry
and quickly incorporated.
Batter was evenly scooped into the 6 muffin liners.
20 minutes later (baked at 325 degrees)
Cooled on a wire rack for about 10 minutes.
Texture was perfect.
Here's a bite for you!
I thought they were delicious. Hope you do too! If you try this recipe, please let me know.
GLUTEN FREE VEGAN CHOCOLATE COKE MUFFINS - small batch
1/2 cup sugar
1/2 cup white rice flour
3 Tablespoons baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon xanthan gum
1/2 teaspoon vinegar
1/4 teaspoon vanilla
3 Tablespoons oil
2 Tablespoons brewed coffee, cooled
3 oz Coke Zero
- Preheat oven to 325 degrees and line 6 muffin cups with liners.
- Combine dry ingredients in a medium bowl.
- Measure wet ingredients into measuring cup. Do not stir. (You want to keep all that carbonation from the soda)
- Pour wet over dry and stir just until combined.
- Quickly spoon into prepared muffin pan.
- Bake at 325 degrees for about 20 minutes or until toothpick comes out clean.
- Cool slightly and enjoy!
It is a gorgeous day here in Americus and there is lots to do. So, have a fabulous day and visit us again soon at the Americus Garden Inn.
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