Recently, my daughter’s birthday came up and I thought it was a great opportunity to make some dairy and egg free birthday cupcakes. Not that my daughter has an allergy to cow’s milk or egg, but my past experience in pediatric food allergy research has granted me a heart for families with children that have multiple food allergies and need simple easy but great tasting recipes. Plus the dietitian in me just can’t resist trying out a new recipe when I get the chance!
Below is a recipe I found but then modified slightly to reduce the sugar content. It’s super easy and not too sweet. There’s also no need to use a mixer. Make it chocolate flavored or not! The family loved it and I hope you do too!
- 1 ½ cups flour
- 3 Tbsp cocoa powder (optional)
- 1/2 cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp vinegar
- 5 Tbsp oil
- 1 tsp vanilla
- 1/2 -¾ cup water
- 1/2 cup unsweetened applesauce
- Preheat oven to 350F or 180C.
- Combine dry ingredients and mix thoroughly in a bowl, then set aside.
- Mix wet ingredients in a separate bowl (use a 1/2 cup of water first) and then stir to combine together.
- Add wet ingredients to dry ingredients and mix until a smooth batter is obtained. Add a bit more water if the batter is too thick.
- Pour into a lightly greased and floured 9 inch pan or 12 cupcake molds.
- Bake for about 20 minutes in the oven for cupcakes or 35 minutes for a cake until done (or when toothpick or knife inserted in the cake comes out clean).
- Cool before applying frosting if desired.
Tips: If you use maple syrup or agave nectar instead of the brown sugar, then mix up the batter without adding any water first. Depending on the thickness of the batter, slowly add in tablespoons of water and mix until the desired baking batter consistency is reached. For a gluten-free option, you can try to use 1 ¾ cup of gluten free flour mix instead of the wheat flour and include 1 teaspoon of xanthan gum in the recipe. For those who simply want a vanilla cake, just double the amount of vanilla in the recipe!