Today we had a play date with some good friends. One of our friends is highly allergic to nuts and proteins the are found in milk products and eggs. This makes finding something for afternoon tea a little difficult. However, these allergy-friendly chocolate cupcakes always hit the spot! They are vegan too!
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Some of the links below are affiliate links. We may earn a small commission if you use these links to make a purchase. Thank you! Please read our full disclosure for more information.
So many allergies
So many children have allergies these days. It is difficult to hold a child’s birthday party without having at least one child who cannot eat something because of allergies. The bigger the party, the more allergies you are likely to have to deal with.
To add to the mix, there are dietary choices, such as vegetarian or vegan diets. While there is an increasing number of vegan recipes and products available, these often still contain gluten or use nuts.
This recipe tries to take these dietary difficulties into account.
Start with a cake mix
The basis is a chocolate cake packet mix, which claims to be vegan. Many packet mixes call for eggs and oil; you only add milk (soya), water and oil to this one. I would recommend adding simple vegetable oil. Not only are nut oils a problem for our guests, but many oils including olive oil are too strong in flavour.
Fortunately, since I originally made these allergy-friendly cupcakes, I came up with a recipe for a cake that is gluten-free, nut-free, egg-free and dairy-free. Check out my Depression Era chocolate cupcakes – all the wonderfulness of a good chocolate cupcake without the allergies.
Add the rich chocolate allergy-free frosting
The highlight for our little guest is the frosting. Most frostings use butter, which he cannot have. We managed to find a margarine brand that works just as well. In fact, it is better!
I find that the stronger milky creaminess of real butter somehow overpowers the chocolate, so that it doesn’t taste as decadent. These are lovely and vegan and allergy-free, even if you are not vegan and don’t have allergies.
The frosting used on these allergy-friendly chocolate cupcakes is actually very similar to the frosting used for our Mars Bar cupcakes. However, I think it may even be better!
Make your own allergy-friendly chocolate cupcakes for your next get together
These allergy-friendly chocolate cupcakes are so easy – partly because I cheated and used a packet mix. However, its the delicious, vegan frosting on top that really makes them decadent.
I made these for a barbeque that our little friend was also attending. In fact, I made these and my Oreo cupcakes (without the Oreos). By chance, these allergy-friendly chocolate cupcakes were the first to disappear. Our guests were very surprised to learn that they were vegan!
Why not try some of these vegan chocolate cupcakes for your next get together. They are guaranteed to be gobbled up!
An unexpected update
I discovered just a week ago that our favourite vegan chocolate cupcake mix has been discontinued. What a disaster! While there is still a little hope that the brand will revise the recipe and re-release the cupcakes (perhaps even gluten-free next time), there is no news that this will be happening yet.
I have revamped this recipe! The winning recipe is super simple, will not fail and I can stand behind it. It is vegan, nut-free, soy-free and gluten-free as well. Say hello to our new Depression Era chocolate cupcakes! Simply delicious – your guests still won’t know they are vegan and allergy-free!
Allergy-friendly chocolate cupcakes
Equipment
- wooden spoon
Ingredients
For the cupcakes
- ‘Vegan’ packet cake mix
- As the instructions on the box dictate – soy milk vegetable oil, water
For the frosting
- 150 g dairy-free margarine
- 2-3 Tablespoons cocoa powder Dutch-processed, not cocoa for hot chocolates
- 250 g icing sugar
- A splash of soy milk
Instructions
For the cupcakes
- Mix and bake the cupcakes according to the packet instructions. If you can only find a cake (and not cupcake) mix, fill 12 patty pans to be 2/3 full and bake for half the time indicated on the box. Ours took 30 minutes at 160°c.
For the frosting
- Beat the margarine until soft. Add the cocoa and icing sugar and beat to combine. Add the splash of milk and combine until you reach a good consistency.
- At this stage, the frosting will be quite dark and thick. Continue beating on high for a minute and it will become paler and fluffier.
- Once the cupcakes have cooled, pipe the frosting onto the cake.
Notes
Nutrition
Those cupcakes looks delicious! Need to try them asap, thanks for sharing!
I hope you enjoy them!