Chocolate... My Super Secret

12:08 PM Tiffany Hinton 0 Comments

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The secret and winning recipe.  These are gluten free, egg free, dairy free and awesome! Truthfully I have been holding on to this recipe like it was gold or something. The base cake is the one I used in the Master Chef audition and the same one you all saw over and over on my Instagram.

This recipe is not my normal 30 minutes and done. The extra time is all worth it.  Turn on the music and get your baking on!

This recipe even has my new cake flour blend included, another secret.  The blend is corn free along with being top 8 free. 

Cake Flour Blend
  • 1 Cup white rice flour
  • 9 Tbs arrowroot starch
  • 9 Tbs brown rice flour
  • 9 Tbs tapioca starch
  • 6 Tbs potato starch
  • 1 Tbs xanthan gum
Shift together and store in a sealed container.  I like to use a canister or wide mouth ball jar.

Vegan Double Chocolate Cake

Makes 36 cupcakes or 3 9-inch layers
  • 1 cup hot coffee
  • 1/2 cup Enjoy Life Dark Chocolate chips
  • 2 cups cake flour blend
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 1/2 cup grape seed oil or melted Earth Balance
  • 1/2 cup aqua faba, shaken to slightly frothy
  • 1 cup coconut milk
  • 1 tbs fresh lemon juice
  • 1 1/2 tsp vanilla extract
  1. Prepare cupcake pan by inserting cute cupcake wrappers.
  2. Preheat oven to 350 degrees.
  3. Mix Enjoy Life Foods Chocolate and hot coffee in small bowl and allow to sit for 5 minutes.
  4. Shift together flour blend, cocoa powder, baking powder, baking soda and salt.
  5. Add sugar and oil to stand mixer fitted with paddle attachment and allow to mix on medium for 5 minutes.
  6. In small bowl mix coconut milk and lemon juice, allow to sit for 3-5 minutes to curdle slightly.
  7. Scrape down side of mixing bowl. Turn mixer to low and frothy aqua faba 1/4 cup at a time. 
  8. Add melted chocolate mixture.
  9. Add vanilla extract.
  10. Scrape down side.
  11. Add 1/2 cup flour mixture followed by 1/2 cup of milk mixture. Repeat ending with flour blend.
  12. Mix until just blended.
  13. Fill cupcake liners and bake for 30 minutes. Cupcakes will be sponge when done.
  14. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Vegan Chocolate Mousse Topping

  • 2 cans coconut milk
  • 2 tbs powder sugar
  • 3 tbs cocoa powder
  1. Placed seal cans of coconut milk in fridge overnight. Without shaking open cans and scoop out the thick cream. Add thick cream to cooled stand mixer bowl.
  2. Fit mixer with whisk attachment. Add powder sugar and mix on high for 2 minutes until thick.
  3. Fold in cocoa powder and refrigerate for at least 60 minutes. 

Cherry Frosting

  • 1/2 cup Earth Balance
  • 1/2 cup palm shortening
  • 3 cups powder sugar
  • 2 tbs coconut milk
  • 1/3 cup cherry preserves

  1. Beat Earth Balance and shortening together on high. 
  2. Turn mixer to low and slowly add the 2 cups of powder sugar.
  3. Scrape down sides and add milk and preserves. 
  4. Add remaining powder sugar until frosting comes together.  If the frosting is to soft add 1/2 cup more powder sugar. 

  • Double chocolate cupcakes
  • Vegan chocolate mousse
  • 1 cup cherry preserves
  • Cherry frosting
  • Cherries
  • Sprinkles
  1. Place cherry preserves in piping bag fitted with tip for filling and yet big enough the cherries do not get stuck.  
  2. Place cherry frosting in piping bag fitted with frosting tip. 
  3. Insert cherry preserves into center of cupcake by sticking frosting tip down about 1/2 inch inside of center of cupcake.
  4. Top each cupcake with 1 tablespoon of mousse and spread to sides with knife.
  5. Place cupcakes in fridge for 30 minutes to chill.
  6. Remove from fridge and top with cherry frosting.
  7. Add cherry to the top of each cupcake and a few sprinkles.

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