Super Easy Vegan Gluten Free Chocolate Muffins

For most of us, finding gluten free recipes and products that actually deliver on texture and flavor is difficult. Since so many people with gluten intolerance also have other dietary restrictions, I am always on the lookout for recipes that can be made without eggs or dairy products. I was aware of this recipe using a traditional cake mix as a healthier version of a chocolate treat. So, I decided to try it using a gluten free cake mix.

There are only 2 ingredients in this recipe - pumpkin and chocolate cake mix.

Since I am soy intolerant, I do not use the nonstick sprays. I prefer to use paper liners. I didn't want to waste the whole package of cake mix (if the recipe was NOT good) or a whole can of pumpkin, so I divided the box of mix in half.

I added half the can of pumpkin. This is just pumpkin not pumpkin pie mix.

It easily came together with a rubber spatula, although the batter was thick.

I decided to add a handful of chocolate chips. There goes the 2 ingredient recipe! I just couldn't help myself. The more chocolate the better...

I mixed the chips into the batter.

And the batter looked absolutely perfect.

I used a small scoop to ensure even muffins and it worked out to be 10 small muffins. I always fill the empty muffin cups about 1/4 full of water.

They baked at 350 degrees for about 30 minutes. The package directions for regular cupcakes said it would be about 22 - 24 minutes. But, using the toothpick test, they needed more time.

I let them cool in the pan for about 5 minutes and moved them to the cooling rack.

I got a cup of our Americus Garden Inn Signature blend coffee in my Deneen pottery collector's mug to taste test the muffins.

They looked beautiful on the inside, but, I felt they were missing something.Powdered sugar! Now they look special.

These muffins were better with the sugar dusted over the tops. And, they were tastier once they cooled. I would have thought that the chocolate chips would add more flavor warm, but, the pumpkin flavor mellowed once they cooled and the chips added an extra textural component.

So, don't be afraid of entertaining your gluten free friends. Have a gluten free cake mix handy along with a can of pumpkin and you can treat them to something special in no time.

Hope you had a wonderful Thanksgiving. We're open through the holidays and we'd love to see you at the Americus Garden Inn.

Vegan Wacky Cake Recipe

It is an absolutely gorgeous day here in Americus. Hope you are also having a break from the crazy weather we have all experienced this winter. I wanted to post this recipe before Valentine's Day, but between the "winter project" and guests, I just couldn't find the time.

Recently, we have hosted many guests with special dietary considerations. I try my best to please everyone. In looking for a chocolate recipe for vegetarians that was also dairy free, I found variations of what is known as "wacky cake". From what I read, it is a recipe from the depression era when milk, eggs and butter were not readily available.As you can see, it looks quite appetizing! So, join me in the kitchen of the Americus Garden Inn as I prepare this recipe.

It starts with items you already have in your pantry. I always sift the flour, but, you don't have to.

Add the cocoa. Again, I always sift cocoa to avoid lumps.

Add the sugar.

Add the baking soda.

Add the salt. That's it for the dry ingredients.

I used the whisk with the strainer.

And finished in the bowl.

Now comes the fun part. They say you can do this in the pan, but, I did it in the mixing bowl. Make 3 indentations in the dry ingredients. Add vinegar to one indentation.

Add the oil to the second indentation.

Add the vanilla to the third indentation.

You can see the vinegar has started to react with the baking soda.

Pour the water over the top.

Stir until just combined.

Immediately pour into an 8" square pan (sprayed with PAM) or 12 muffin cups.

Bake at 350 degrees for 30 - 35 minutes (20 minutes for cupcakes)

Sprinkle the top with confectioner's sugar. Some variations suggested placing some chocolate chips on the hot cake and spreading the melted chocolate over the top.

I made sure there was enough powdered sugar to cover the top.

Slice the cooled cake and serve.

Looks good, doesn't it? You can also make this gluten free by using gluten free all purpose baking mix.

So, when you are looking for a chocolate recipe that is dairy and egg free, this is the recipe. Let me know what you think.

VEGAN WACKY CAKE RECIPE

1 1/2 cups flour

1/4 cup cocoa powder (some recipes called for 3 TBS)

1 cup sugar (some recipes called for 3/4 cup)

1 tsp baking soda

1/2 tsp salt

1 TBS vinegar

5 TBS oil

1 tsp vanilla

1 cup water (some recipes used coffee instead)

1. Preheat oven to 350 degrees.
2. Spray 8" square pan with PAM.
3. Combine all dry ingredients in a mixing bowl.
4. Make 3 indentations in the dry ingredients.
5. Pour vinegar, oil and vanilla into the 3 indentations.
6. Pour water over the top and mix quickly just until combined.
7. Immediately pour batter into the pan and place in the oven.
8. Bake for 30 - 35 minutes, or until it tests done.
9. Sprinkle with lots of powdered sugar. Allow cake to cool before slicing.
10. Enjoy.
    
    This cake is extremely moist and is very good, possibly better, the day after baking. You can use flavorings other than cocoa for a distinctly different cake.

Thank you for visiting the Americus Garden Inn blog. Next post will highlight the latest photos of the December/Winter project, which is close to completion.