3/4 cup water
1/4 cup applesauce or yogurt, such as almondmilk yogurt
1/4 cup vegetable or melted coconut oil
2 tsp pure vanilla extract
1 tsp white or cider vinegar
1 cup spelt, white, or bob’s gf flour
1/4 cup unsweetened cocoa powder
2 tbsp Dutch cocoa powder or additional unsweetened
3/4 cup sugar, unrefined if desired
1/2 cup mini chocolate chips, optional
1/2 tsp + 1/8 tsp salt
1/2 tsp baking soda
Preheat the oven to 350 F.
Line a cupcake pan with liners.
In a large bowl, whisk first 5 ingredients. Do not forget the vinegar.
Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait.
Pour wet into dry, stir just until evenly mixed, and smooth into liners.
Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.
1 can full-fat coconut milk or coconut cream
1/4 cup + 1 tbsp cocoa or cacao powder
1/2 tsp pure vanilla extract
sweetener of choice to taste (Use stevia or powdered sugar for thickest results)
pen your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick.
Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
Pipe onto the cupcakes and serve!