Dairy free chocolate cupcakes
I’m breastfeeding Ava and I’ve given up dairy products to see if it helps with her reflux and general uncomfortableness. My eldest had cows milk protein allergy so there is a chance she could too. I find it hard to cut out dairy, I’ve done it before and one of the things I crave the most is chocolate.
I dug out an old recipie that is fail safe at producing edible cakes that take away the chocolate, sweet craving. I’m no expert baker and these are quick and easy to make and actually taste quite yummy. The great thing about these cakes is that they contain no dairy or eggs.
I used sweetened soya milk in mine, however if your baby is also reacting to soya you could use another milk alternative. When Ive made these in the past for my eldest I would use his prescribed formula.
300g self raising flour
50g cocoa powder
3 flat teaspoons of baking powder
250g caster sugar
1 1/2 teaspoons vanilla extract
9 tablespoons vegetable oil (may contain soya, check ingredients)
350ml milk alternative
150g icing sugar
75g dairy and soya free margarine, I used vitalite.
1 teaspoon vanilla extract
2 tablespoons milk alternative
1. Preheat the oven to 170c or gas mark 3.
2. Soft flour, cocoa powder and baking powder into a bowl.
3. Stir in the sugar.
4. Add the vanilla, oil and milk alternative and mix to a batter consistency.
5. Spoon the mixture into cupcake cases.
6. Bake for approx 10 minutes, or until soft and springy to touch.
7. Cool on a wire rack.
8. To make the icing, cream the margarine and icing sugar until pale, then combine with the remaining ingredients.
9. Once the cakes are cool, decorate with the icing.
You can use the same mix to make a big cake, just increase the cooking time by 30-40 minutes.