The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Preheat oven to 350 °F and prepare cupcake pan with FOIL liners (the inside being foil is key to keeping these moist!)
Mix flour, xanthan gum, sugar, baking soda, salt and coco powder. In a second bowl mix water, oil and vinegar. Add the wet mix to the dry and hand mix quickly.
Fill each cup 3/4 full. Bake for 18-22 minutes, till toothpick comes out clean.
Speed is your friend with this recipe. You get a better rise the faster you get them into the oven!
I have found that foil cupcake liners (the inside being foil not the decorative outside foil kind) helps keep these more moist! It really makes a difference if you aren’t eating them right away!
You can change the flavor on these a lot! Replacing the water with juices and adding zests (i.e. orange juice and 1 tsp orange zest).
Pumpkin- replace oil with pumpkin puree, increase the water to 1 1/2 cups.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.