I used to make Low Fat Cheesecakes when I was first married. I was on a low fat kick (you know that jelly beans are low fat, right? Ugh. They were a problematic regular indulgence.) and make Snickers and Marble Cheesecakes for special occasions.
They were amazing. But our diets have changed.
Now we eat sugar free, whole grain only. Could I make something fabulous with those restrictions?
Sounds like a tough job, eh?
My oldest has a life threatening dairy and egg allergy and we are all gluten and sugar free.
Talk about a challenge. Finding a gluten free, dairy, egg ,and sugar free cheesecake and then a gluten, dairy, and egg-free chocolate cake recipe to enrobe it….
and to make it all taste great?
Well, we have a real winner here, folks.
This Vegan Cupcake Recipe is amazing. The 24 cupcakes I made were gone in a flash and I have 3 males begging for more.
It all started with Ricki’s photo of these delectable Chocolate Cupcakes, I knew I had to make them.
Even though Ricki and I both have predominantly sugar free blogs, I wanted to get a way around the fruit juices in the cake part to make them less of a glycemic issue for us.
And I ended up tweaking her cheesecake filler a bit.
(By the way–not a follower or Ricki’s? Hop on over there and check out her wonderful blog now :-).)
This recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, which I’m really excited to enter. We LOVE their products, particularly their ice cream–yum!
Chocolate Chip Cheesecake-Filled Chocolate Cupcakes (Gluten, Egg, and Sugar Free w/ Dairy-Free Option)
Makes approximately 3 dozen cupcakes
3 cups nuts or seeds (cashews or macadamias will make the most “cheesecake looking” filling, but use whatever you like.)
3 Tbsp. water
3/8 cup lemon juice
4 tsp vanilla extract
3/16 tsp salt (I recommend RealSalt)
6 scoops stevia extract (or 1/2 cup sweetener of your choice. I use NuNaturals.)
1 cup chocolate chips (I used my Homemade Chocolate Chips)
4 cups gluten free flour mix (see Notes below)
1/2 cup arrowroot starch (or other light starch)
1 1/2 cup cocoa or carob
1 tsp gelatin (I recommend Great Lakes. Vegans could use a gum like xanthan or guar.)
1 Tbsp baking soda
1 Tbsp baking powder (See Homemade Baking Powder)
2 2/3 cup sweetener (I used xylitol due to needing a low glycemic sweetener)
1 tsp salt
3 1/2 cups milk alternative (like my Easiest Almond Milk or my Easiest Coconut Milk. Of course, dairy milk could also be used)
4 scoops (1/8 tsp) stevia extract (I recommend NuNaturals) *see below for measuring details
2 tsp vanilla
1/4 cup apple cider vinegar
1/2 cup oil (I used melted coconut oil.)
1. Make the filling first so it has time to cool. (If you make my Homemade Chocolate Chips with coconut oil you will want it cool or it might melt the chips :-(.)
2. Please all filling ingredients in a high-powered blender (like Vitamix) and blend ’til smooth.
3. Fold chocolate chips into the cheesecake mixture.
4. Make the cake batter.
6. Fill prepared muffin tins about 1/2 full with cake batter.
7. Spoon about 2 tsps of the cheesecake mixture on top of the cake batter.
8. Top each cupcake with remaining cake batter.
9. Bake in 350 degree oven for about 30 minutes, or until a tester comes clean out of the cupcake part.
1. Please use Soaked and Dehydrated Nuts or Seeds.
2. If you use a stronger-tasting nut like pumpkin seeds, you will need more sweetener. (Pumpkin seeds are a great zinc source, by the way.) Macadamias and cashews are a good mild choice for this filling.
3. I used a minimal amount of starch because I try to bake with whole grain flours only. The cupcakes sink “a tad” using this recipe. If you want a completely “non sinking” cupcake, trade a little of the whole grain flour for some starch.
4. My basic “go to” gluten-free flour blend is typically 4 parts sweet brown rice, 4 parts mixed whole grain gluten-free flours, consisting of millet, buckwheat, amaranth, and long grain brown rice. I pretty much use whatever I have on hand :-).
5. Measuring Stevia: These stainless mini measuring spoons from Amazon are super duper handy. The 2nd smallest is 1/32 of a teaspoon so you can easily measure stevia extract.
Creamy dairy free cheesecake filling with crunchy chunky chocolate (or carob) chips, surrounded by a “just right” chocolate cake.
Honestly, I’ve made a number of cakes over the years (well, I do make more cookies and such than cakes), but these were a clear favorite.
Gobbled up lickety-split.
By the way, you will have extra filling with these proportions. I thought about reducing the proportions, but we really liked having the extra.
My husband likes to add it to his cupcakes by putting a big dollop on top when he ate them. While my oldest just eats it by the spoonful for a snack :-).
You could, alternatively, use it as a frosting of sorts. Or even a fruit dip.
Whatever way you choose to eat is, it’s just great.
More Yummy Allergy-Free Treats!
What’s your favorite cupcake recipe?