1 1/2cupsflourplain or gluten-free flour or a combination
1 1/2teaspoonaluminium-free baking soda
1/2cupcanola or vegetable oil
For the frosting
180gdairy-free spreaddairy-free margarine
Splash of non-dairy milk of your choiceoptional
For the cakes
Preheat oven to 190°c (375°F) and line a muffin pan with patty pans.
Sift flour, salt, cocoa powder and baking soda into a large bowl. Add the sugar and stir with a whisk to combine.
Add oil, vanilla, and coffee and vinegar. Stir well to combine and make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
Pour batter into patty pans until they are about two-thirds full and bake at 190°c degrees for about 13 minutes or until a toothpick comes out clean when you insert it into a cake.
Allow the cupcakes to cool before frosting.
For the frosting
Cream the spread until it is light and fluffy (or at least fluffy). Add the cocoa and icing sugar and mix slowly, then fast for about 2 minutes until well combined, all lumps are gone and you have the right consistency. If it is too thick, add a splash of non-dairy milk. If it is too runny, add some icing sugar.
Pipe or spread onto the cupcakes and serve.
The recipe is designed to be allergy-friendly. If you have celiacs or are gluten intolerant, use your favourite gluten-free flour and ensure that your icing sugar is also gluten-free.You can use instant coffee, filter coffee or any coffee you like. Let it cool a little before adding it to the mix. Why not make an extra cup at breakfast to add to the batter later?If you like things to be even more chocolatey, add some dairy-free chocolate tips. Many supermarket own brands of dark chocolate are actually dairy-free, so check the labels and save a few pennies.As there are no milk or eggs in this recipe, they are suitable for freezing. Just don't add the frosting before freezing and make sure they are totally defrosted before you frost them.