Betty Gone Vegan (and Gluten Free): Hello, Chocolate Cupcakes!
Yes, one is missing… How do I know if they’re worth a picture without trying one first?
Time and time again I have played the “Vegan Substitution” game with gluten free baking mixes. There are just too many amazing mixes out there for me to miss out on just because of a few silly eggs and a cup of butter. When it was just a matter of switching out diary for almond milk, there was no problem! But with the news of an egg sensitivity, things got real sad real fast. No more amazing gluten free bread machine recipes, no more egg potato scrambles, and no more easy-peasy gluten free baking mixes. Powdered egg replacers, apple sauce, soaked flax seed… I’m sure they all work great to replace eggs in all those beautifully photographed vegan Pinterest recipes, but I’m pregnant and miserable and I want sweets from a box!
I’m not sure if my success was a fluke, or if my oven has finally taken pity on me after all these years, but I did it. I finally did it! Beautiful, light, moist chocolate cupcakes with no gluten, milk, butter or eggs! I was so excited, I had to share. Please excuse the pictures, I am no food photographer, and neither is my phone. I just needed proof that this actually happened. I didn’t have any frosting in the house, but I highly recommend Pamela’s frosting mix (just add Earth Balance and water)!
The key: Bananas. Applesauce had always been my go-to egg replacer in gluten-free pancakes and such, but they never quite seemed to cook all the way through. One day I used banana because we were out of applesauce and, lo and behold, I had a stack of fluffy, non-doughy pancakes! Turns out it works in cupcakes, too. 🙂 I can’t wait to try my newfound egg replacer friend in some Gluten Free Bob’s Red Mill mixes.
“Oh Yeah, I’m a Nutritionist” Disclaimers:
1. This should most certainly be an occasional treat. The ingredients could be worse, but they are still highly processed and not very cave-like. Moderation is always key, is it not? 😉
2. Though there is an absence of animal ingredients, serious vegans should note that this baking mix does contain refined sugar. Refined sugar is often processed using animal marrow as a refining agent. So, although this recipe is safe for those eating animal free for their own health or food sensitivities, it may not be conducive to those eating animal free for the health of the animals.
- 1 Box Betty Crocker Gluten Free Devil’s Food Cake Mix
- 1 Cup water
- 1 Stick (1/2 Cup) Earth Balance Spread
- 3/4 Cup Mashed Banana
- Preheat oven to 325 F.
- Line cupcake pan with paper liners. (Note: I suggest doubling the liners. The bottoms can get quite greasy before they cool.)
- Mix all ingredients with an electric mixer on low for 30 seconds, then on medium for 2 minutes.
- Disperse batter evenly into 12 cupcake liners.
- Bake for 18-23 minutes (until toothpick comes out clean), rotating the pan halfway through.
- Let cupcakes cool slightly in the pan, then transfer to wire rack to cool completely before frosting.