This recipe yields either 12 cupcakes, or 3 six-inch diameter cakes. The nutrition facts can be found at Calorie Count.
Preheat oven to 350 degrees Fahrenheit. (I used a convection oven.)
Dry Ingredients:
Mix the following dry ingredients in a bowl:
3/4 cup white whole wheat flour (I use King Arthur brand.)
1/2 cup Ghirardelli brownie mix (Well, I wasn't about to throw it away!)
2 Tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup natural Demerara sugar
1/2 cup Ghirardelli semi-sweet chocolate chips
Wet Ingredients:
Mix the following wet ingredients in a separate bowl:
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple flavor Agave nectar, or 2 teaspoons Vanilla extract (I used the maple flavor Agave nectar)
1/2 teaspoon almond extract
Directions:
Combine wet and dry ingredients and pour immediately into prepared cake pans, or a muffin pan with 12 cupcake papers. It will take approximately 20 to 25 minutes for cupcakes, and 30 to 35 minutes for cakes. Insert a toothpick in the middle to make sure they are done. Do not try to turn them out of the cake pans and put them on a cooling rack, unless you want a disaster. Allow to cool slightly before cutting. They taste wonderful when the chocolate chips are still melted!
What is ghirardelli brownie mix?? I was getting very excited about this recipe because my daughter can't eat eggs. Then I hit this ingredient-is this website only for Americans-a fellow british veggie/vegan
ReplyDeleteOur contributors are from all over! Janette happens to be American. Ghirardelli is just a brand of brownie mix to which you would add liquids and bake - if you were making the brownies. Any mix that does not contain products you are avoiding would be just fine. I'd love to have those from other countries let everyone know what brands they would substitute - or for that matter, just use your own dry mix made from scratch!
ReplyDeletei hate to say this as my son has a high graded allergy to eggs and goes into anerletic shock with either traces of egg he wouldn´t be able to eat this.it is not common knowledge but most bought chocolate has traces of egg in it.it is so minimal that the manufactures don´t have to write it in the ingrediants.when making chocolate cake for my son i can only use 100% kokao powder.not the ready made chocolate.
ReplyDeletethen you sure do need to take care when you cook for your son. That must be so difficult. But, I am sure very possible.
ReplyDeleteI looked around after seeing your comment and what I've seen so far in my brief spin on google indicates that chocolate "products" are likely to contain traces of egg, but that plain chocolate (pure kokao) will not - and remember folks, milk chocolate is a "product" it is not pure chocolate. Thus, the Ghirardelli "product" may contain egg traces that may not be listed.
Were you to make this recipe, you would need to make a homemade flour/pure kokao brownie mixture - or perhaps change the flavor entirely to something that you wouldn't need to worry about.
I would be very interested in finding out more about this or how you handle cooking things that normally contain eggs. Have you found a way to make, say cookies? If you have any recipes that succeed in areas where egg is normally necessary, would you consider sharing them with us here? The email to send me the recipes is in the How to Be Famous link above and to the left.
Many thanks for your very important comment - never feel like you cannot make a comment like this here. There are many more with the same problem.