Sometimes blogging can take up a lot of time...
But sometimes, just sometimes, blogging can inspire the mind of the writer to actually do something blog-worthy. Since the conception of my new food blog called Whole Food Kids, I've had tons of fun poring over internet sites in search of whole food recipes to try out on my kids and blog about. In the process, I have come across an amazing site called Elana's Pantry. Not only does this lady have a really cool name and a lovely face, her recipes use healthy flours, such as almond and coconut flour, and she's got tons of them!
Yesterday I came across one of her chocolate cupcake recipes, and strangely, this recipe called for no flour at all, not even almond flour. I still haven't quite figured out how this cupcake comes together, but it does, in a nearly guilt-free manner. Shown below, the batter right before it goes into the oven...
One disclaimer I have to make, however, is that I tried to follow her vegan chocolate frosting recipe linked to from the brownie recipe, but I must have messed up. Her recipe says to melt dark chocolate and oil, among other ingredients, in a pot, then freeze it for a while, then beat it until smooth. This didn't work at all for me, and it could have been because I left it in the freezer for too long while I was visiting my in-laws. When it comes to visiting the in-laws, you just can't scrimp on time. Anyway, my frosting resulted in a grainy, almost curdled mess. However, I wasn't going to let that deter me. I added a bit of powdered sugar and some water, and just look at the results...
Honestly, I love this frosting much more than the typical butter cream frosting I usually make, so this will be my go-to chocolate frosting from now on. I'm also thinking it would be absolutely DELICIOUS on THIS chocolate cake, which is my favorite chocolate cake recipe in all the world, and is also vegan.
Anyways, here is the recipe, and I hope you love it...
Ingredients
For the cupcakes:
* 1 ½ cups dark chocolate pieces, 73%
* ½ cup almonds
* 3 eggs
* ¼ cup grapeseed oil (or other oil)
* ¼ cup agave nectar
* 1 tablespoon vanilla extract
* ¼ teaspoon sea salt
For the frosting:
* 1 cup dark chocolate pieces, 73%
* ½ cup grapeseed oil (or other oil)
* 2 tablespoons agave nectar
* 1 tablespoon vanilla extract
* pinch sea salt
* 1 cup powdered sugar
* 1-2 TB water
Directions
To make the cupcakes:
1. Place chocolate and almonds in a food processor.
2. Grind until the consistency of coarse sand.
3. Pulse in eggs, grapeseed oil and agave.
4. Then pulse in vanilla and salt.
5. Spoon batter into cupcake tins lined with baking cups
.
6. Bake at 350° for 12–15 minutes.
7. Cool and frost with Vegan Chocolate Icing.
8. Serve.
To make the frosting:
1. In a small saucepan over very low heat, melt chocolate and grapeseed oil.
2. Stir in agave, vanilla and salt.
3. Place frosting in freezer for 15 minutes to chill and thicken.
4. Remove from freezer, add powdered sugar and water, and whip frosting with a hand blender until it is thick and fluffy.
5. Frost over cake, chocolate or vanilla cupcakes or between cookies
Direct recipe link: http://keyingredient.com/recipes/311880/
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Mmmmm, sounds delicious!
ReplyDeleteJen, what is your take on agave? i have heard so much bad stuff about it lately. I'm not sure how to react to all the info. Some say it's better to use white sugar because they are both processed and the agave is so high in fructose that it's better to go with sugar. What do you think?
ReplyDeleteSalsa Mama, that is such a good question, and one I've been struggling with lately.
ReplyDeleteOn one side, you hear about how great agave nectar is because it doesn't cause a spike in blood sugar levels.
On the other side, though, you hear about how it is nothing but fructose, and how too much fructose can damage the liver.
I just really don't know what to believe. I have actually found myself limiting my use of agave and using lots of honey instead. In this recipe, however, I did use agave. I figure if one doesn't over-do it with agave, it may be okay to use in moderation, but, honestly, I can't be sure!
your blog NEVER disappoints! Love it :)
ReplyDeleteAnything flourless and chocolate wins me over...
AK, thank you so much for the great compliment! I hope you enjoy the recipe!
ReplyDeleteSince going gluten-free I have been buying a flourless chocolate cake at Trader Joe's for special occasions. I also have a great recipe, but it takes about 3 hours to make and AI don't have that kind of time these days (and I honestly can't think of how I had the time when my kids were growing up, but I quess I did.)
ReplyDeleteThe cupckaes look delicious and I want to make them some rainy day to come, which here in Seattle could be literally any day, anytime.
Thanks for the info on the agave. I switched and then began hearing from others that I should go back to sugar. I use sugar, or honey, or applesauce. It's so hard to know.
ReplyDeleteI discovered your Blog over at the You Capture link up. I wanted to tell you about The Happiness Project over at my Blog. It’s simple, every Tuesday you just post a photo of something that makes you wildly happy. It’s been so rewarding to meditate each week on what brings me happiness. I would like to invite you to join and link up to Mr. Linky. I am trying to take over the Blogosphere with happiness!
ReplyDeleteHere is a link to last weeks round up if you want to check it out!
http://leighvslaundry.blogspot.com/2010/05/happiness-project-week-12.html