Description
If you have a gluten-free sourdough starter, these Chocolate Sourdough Cupcakes will be a fun treat to bake! The decorating details will be up to you, but a dusting of organic powdered sugar with a drizzle of maple cream is simple to do and tasty without being too sweet!
With multiple food sensitivities and allergies, baking and eating cupcakes can be a rare occasion. I hope this recipe will inspire you to try something different!
Consider baking half a dozen if you don’t need a full batch!
Ingredients
- 1 cup freshly milled GF oat flour (100g)*
- 1 cup sweet sorghum flour (100g)*
- 1 cup homemade hemp milk (235g)**
- 3/4 cup GF brown rice sourdough starter, fed/active (215g)**
- 1 thin dark chocolate bar (80g)***
- 1/2 cup boiling water
- 1/2 cup potato flakes (25g)****
- 1 cup coconut palm sugar (140g)
- 1/4 cup (4 tablespoons) coconut oil, soften/melted
- 1/4 cup raw cacao powder (20g)
- 2 tablespoons GF/CF/AF baking powder*****
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Icing Ideas
1-Ingredient Maple Cream or a dusting of organic powdered sugar
Or here are some more options from other talented bakers:
chocolate glaze, chocolate ganache or chocolate vegan frosting
Instructions
Step 1
To a large mixing bowl, sift the flour then add the GF starter and homemade hemp milk, mix well. Cover and let rest/rise for 2 hours.******
Step 2
After your mixture has rested for a couple of hours, proceed with preheating your oven to 350° F. Grease each cavity of your muffin pan with coconut oil and generously dust with cacao powder. You won’t need paper liners if you grease and dust your cavities.
Step 3
In a separate large mixing bowl, add your dark chocolate (you can break it apart if it’s a thin bar), boiling water and mix until completely melted. Add the potato flakes to this mixture and continue mixing. Add remaining ingredients: coconut sugar, coconut oil, cacao powder, baking powder, baking soda, fine sea salt, and vanilla extract. Mix by hand (or a hand mixer) until everything is well combined.
Step 4
Once your chocolate mixture is smooth, fold in the starter mixture from Step 1 and mix by hand until combined.
Step 5
Divide the batter between the 12 cupcake cavities. Bake 22-25 minutes until each top springs back when gently pressed. The tops might crack a little, but that’s ok. Wait 5-10 minutes, then remove each cupcake from the pan and finish cooling on a wire rack.
Step 6
You can dust the cupcakes with organic powdered sugar, spread with your favourite icing or make some yummy maple cream to drizzle over top! Enjoy! These cupcakes are best fresh!
Notes
This recipe creates enough batter for two 8-in round cakes. The baking time might need to be increased by 5 to 10 minutes. Remember to grease and line your baking pans with unbleached parchment paper. If you don’t have parchment paper, grease with coconut oil and add a generous dusting of cacao powder to prevent sticking. Cool your cakes in their pans for at least 20 minutes before flipping over onto a cooling rack to cool completely before icing.
*You can prepare freshly milled oat flour by blending/grinding gluten-free quick-cooking or large oats into a blender. I tested this cake with a brown rice starter. If you use a sorghum flour starter, you could consider swapping the sorghum flour in the cake ingredients for brown rice flour.
**Homemade hemp milk: Blend (with blender) 1-1/4 cup water with 1/3 cup organic hemp hearts. Strain to remove larger bits. Plant milk subs: homemade oat, tiger nut or almond (if not allergic) milk could work well. Hemp milk is lighter than full fat coconut milk that can create a denser cupcake.
***I used one whole 6 x 3-in thin bar. I tried Blackout by alter eco. A deep 85% dark organic chocolate. Alternative: 1/2 cup (80g) of allergy-free dark chocolate chips.
****The potato flakes do create a lighter texture. A substitute would be 1/2 cup of cooked (boiled/steamed/roasted) and mashed white or sweet potatoes.
*****GF baking powder, also free of corn and aluminum. Ingredients: Baking soda, cream of tartar, tapioca flour. If your GF baking powder is different in ingredients and you’re not sure about the amount to use, try 1 tablespoon to start.
******You can let your batter rest/rise for longer than 2 hours (up to 5 hours) if you enjoy sourer tasting baked goods.