When a dear friend’s favorite color is blue it can present a a creative challenge each

year when it is time to celebrate her birthday.

Top that off with the fact that she needs to avoid foods with flour, so those yummy

little chocolate cupcakes she wants me to make have to be flourless and they must

be delicious!

She is not alone.

Many people have gone flourless for specific health reasons.

Some do so because they think the gluten in flour aggravates other medical conditions

such as irritable bowel syndrome, rheumatoid arthritis or asthma.

Others believe avoiding flour makes them feel better.

Celiac disease is one of the main reasons for going flourless.

It is one of the most common autoimmune diseases.

In fact, in the last 50 years, one in 133 people have been diagnosed with the disease.

Another reason for eliminating flour in your baking is to reduce carbohydrates.

Flour is high in carbs.

Removing flour from your diet can improve your health in many cases.

A Few Words About Flourless Baking 

Flourless baking can be a real trial-and-error process.

Flour, when used in baking, adds body, structure, texture and flavor to baked goods.

It often acts as a binder, attaching ingredients together.

When you remove the flour, you have to add something else in its place that will

perform the same function.

You can use ground oats in place of flour, but you need ingredients like banana

to bind the ingredients together which what we used in these flourless vegan

chocolate cupcakes.

It is important not to overbeat since the kneading time is shorter with no gluten

to develop.

The key to flourless baking is to experiment.

You will probably have to explore different ingredients or amounts to get the flavor

and texture you want.

But the results will be worth the effort.

Now enjoy making your own flourless frosted chocolate cupcakes.

Flourless Frosted Vegan Chocolate Cupcakes

Make 12 cupcakes

Ingredients:

1 ½ cups oats
½ cup coconut palm sugar
½ cup cocao powder
2 teaspoons baking powder
Pinch of salt
1 mashed banana
¼ cup olive or coconut oil
¾ cup almond milk
½ tablespoon apple cider vinegar
1 teaspoon vanilla

Frosting:

2 cups icing sugar
½ cup vegetable shortening
1 teaspoon vanilla
Up to 5 tablespoons water

For natural blue coloring ( I used this one)
India Tree Natural Decorating Colors, 3 bottles(red,yellow,blue)

Cupcake Directions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl.

Whisk well.

Add the mashed banana, oil, milk, apple cider vinegar and vanilla.

Continue to whisk until smooth.

Divide batter among the 10 cupcake liners and bake for 20-25 minutes or until

they start to firm on the top.

Let cool completely before frosting.

Frosting Directions:

Add icing sugar, shortening, vanilla and food coloring, if using, to mixing bowl.

Use electric mixer to blend until smooth.

Add enough water as you’re mixing to create the consistency you want.

Frost cooled cupcakes with icing.

These cupcakes are so moist and delicious, you won’t believe they are flourless.

What are your favorite flourless vegan desserts?

Share your thoughts and comments with us.

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