Total Time
45 minutes with 15 minutes of prep
Yield
6 to 8 cupcakes
When I was in preschool, my mom created this allergy-friendly cupcake recipe for me. She created this recipe since I was (and still am) allergic to many things and couldn’t eat the cake or cupcakes at birthday parties. This recipe is really delicious and doesn’t take too much time to make!
Allergy Information
Free of: Eggs, dairy, peanuts, tree nuts, sesame, soy, wheat, fish, and shellfish
Ingredients
1 cup of unsweetened applesauce
½ cup of sugar
1 tsp of vanilla extract
¾ cup of cassava flour
½ cup of cocoa powder
2 tsp of baking powder
½ tsp of baking soda
½ tsp of salt
½ cup of semi-sweetened vegan chocolate chips of your choice
Directions
Step 1
Preheat the oven to 350 and line a cupcake pan with paper liners. This recipe will make 6 to 8 cupcakes.
Step 2
Mix the applesauce, sugar, and vanilla in a medium bowl.
Step 3
In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
Step 4
Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined.
Step 5
Gently fold in the chocolate chips.
Step 6
Spoon the mixture into the cupcake pan until about ⅔ -¾ full and bake for 25-30 min or until the center is firm and not sticky.