Lazy rainy fall days with loads of baking and Game of Thrones binge-watching. Could there be anything else better on a Sunday, especially after the holiday? Besides desperately needing the rain in Southern California for agriculture, there is something about cool, rainy days that allow us to reset ourselves. In anticipation of the rain my man and I did our bike to brunch Sunday on Saturday and celebrated a fun birthday with dancing at night. After an awesome, busy week with my bestie visiting and lots of food and celebrations, this rainy day was just what I needed. My body shut down and I was dunzo. And I am sure that most people would agree that after a busy holiday, we all need some down time. And cupcakes. Gingerbread cupcakes.
I have been experimenting a bit with teff flour, which is made from grains. I haven’t found a ton of vegan recipes with it and flours are always tricky, since the amount of fiber can change the amount of liquid ingredients they soak up. So I am here to experiement for you so you don’t have to. I have had success using teff flour for quick breads & cakes (including these pancakes), but not so much for cookies. That is an experiement still in the making, so look for more to come.
These were so delicious on their own I struggled with deciding whether I should frost them or not. And then I thought “Ummmm hello? Why would I not frost them?” I am pretty picky about my frosting and don’t like the super sweet airy kind that comes on store-bought cakes. So I decided to adapt a recipe that I had used for a carrot cake I made a while back pre-blog days using cashews to make a creamier texture with a lot more flavor. It was the icing on the cake….or the frosting on the cupcake? Yep, I just did that.
Vegan gluten-free chocolate gingerbread cupcakes
1/2 c. oat flour
1/2 c. teff flour(or sub more oat or almond flour)
1/4 c. coconut flour
1/4 c. raw cacao powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. fresh ginger, chopped (optional)
1 c. non-dairy milk
1/4 c. molasses
1/4 c. applesauce or apple butter (unsweetened)
2-3 tbsp. honey or maple syrup(vegan)
1 tbsp. coconut oil
1 flax egg (1 tbsp. flax + 3 tbsp. warm water & let sit)
1 tsp. vanilla extract
1 c. raw cashews, soaked*
2 tbsp. almond milk (or other non-dairy milk)
2-3 tbsp. honey or maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. all spice or 1/4 tsp. clove and 1/4 tsp. nutmeg
pinch of salt
Cupcakes: Pre-heat oven to 350˚F and grease a muffin tin with coconut oil or prep with muffin liners. Combine dry ingredients in a medium bowl. Combine wet ingredients in a bowl and beat until smooth. Working in batches, add the dry ingredients to the wet, beating continuously until batter is smooth. Scoop batter into prepared muffin tin until each tin is about 3/4 full. Bake for 16-18 minutes. Stick toothpick in the center of a cupcake and if it’s clean when you pull it out, cakes are done. Remove from oven and allow to cool.
Frosting: Blend ingredients together in a high speed blender or food processor until smooth. Pour into a bowl and refrigerate for 10-15 minutes so it will harden a bit. Spread evenly over cupcakes with spatula or use piping bag to decorate.
*Due to lack of planning, I never soak the cashews over night. Instead I heat water and pour it over a bowl with the cashews and let sit 20 minutes.
It’s continuing to rain this week and I am looking forward to more binge GOT watching to re-energize me for more birthdays, more guests and of course, more adventures.