One of the people in my research group has celiacs disease, one is dairy-free, and another happens to be vegan. So, I bring you… trying to please everyone with sweets.
1 cup sugar
3/4 cup rice flour
1/2 cup almond flour
1/4 cup + a little HERSHEY’S Cocoa
1/2 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 egg (substitute 1 tbsp ground chia seeds + 1 tbsp water for Vegan)
1/2 cup almond milk
1/4 cup vegetable oil or coconut oil
1 teaspoon vanilla extract
1 cup boiling coffee with chai tea brewed in it (I use Biglow’s chia tea)
1/4 cup powdered sugar for dusting after baking
Mix everything into one bowl, add the coffee chai last after everything else is mixed. The mixture will be watery, that’s fine. Fill cupcake wrappers 3/4 full, this doesn’t rise very much. Bake at 350F for 30 minutes. The texture is more like a chewy brownie, but they are super tasty! Dust the top with powdered sugar, or you can add powdered sugar and almond milk to make a glaze to drizzle on the top (add some cocoa powder to make it double chocolate). You can also make this into a cake recipe by putting the mixture into a cake tin and baking at 325F for ~45 minutes.