Dessert Gluten Free Recipes

Dark Chocolate Cupcakes with Spinach and Kale

Dark Chocolate cupcakes with Spinach and KaleVegan Spinach Kale Chocolate Chip Dark Chocolate Cupcakes

1 1/2 cups all purposeflour (can be substituted with gf all purpose flour like better batter)

1 Tsp Baking Soda

1/2 Tsp White Distilled Vinegar

1/3 cup Canola Oil

1/4 cup¬†Hersey’s Dark Chocolate cocoa

1 cup white sugar

1/2 Tsp idoized salt

1/2 Tsp Pure Vanilla Extract

1 cup water

1/4 cup finely minced or pureed spinach and kale (for me it was the leftover pulp from my juicer that I popped in my food processor to make it as fine as possible)

1/4 cup Enjoy Life Dairy free, soy free, nut free semisweet small chocolate chips

 

Preheat oven to 350 degrees. In a large bowl mix flour, baking soda, salt, cocoa, and sugar and blend well. Add in your water, oil, vanilla, and Vinegar and blend well. Mix in your spinach kale then fold in your chocolate chips.  Pour into a prelined 12 cupcake baking pan. Pour them 3/4 full in each cup. Bake in the oven at 350 degrees for 15 mins. Let cool completely then ice them with frosting..

 

 

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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