The story that goes along with this recipe is so heartwarming. It reminds of all the reasons that make Erin is so epic and easy to work with. <3

Allergen Free Chocolate Cupcakes
1 cup rice milk
1 cup sugar
1/3 cup extra virgin olive oil
1 TB apple cider vinegar
1 TB pure vanilla extract
1 1/5 cups white rice flour
1/3 cup cocoa powder, sifted
1 tsp. baking soda
3/4 tsp. kosher salt, to taste

Frosting
2 cups organic palm oil
2 cups powdered sugar
1 teaspoon vanilla
pinch of salt

Preheat oven to 350 degrees and line a cupcake pan. Beat the rice milk, oil, sugar, apple cider vinegar, and vanilla on medium for 1 to 2 minutes. Sift together flour, cocoa powder, baking soda, and salt. Incorporate them into the wet ingredients until all the clumps are gone. Scoop the batter into the cupcake tins two thirds of the way. Bake for 22 minutes or until the cupcake slowly springs back when pressed with a finger. Cool before frosting. For the frosting combine all ingredients and mix on high speed until light and fluffy.
I made this recipe because I got an order for an event that benefits children with Eosinophilic Esophagitis. Eosinophilic Esophagitis is a gastro-intestinal condition that results in inflammation and irritation in the esophagus. The condition symptoms are agitated when certain food items are consumed, so those with the condition practice abstaining from eating many items. Those items include wheat flour and gluten rich products, dairy(including butter, milk, and eggs), nut product, fatty or sugary foods and soy products. I made cupcakes for the event so the children could enjoy cupcakes… because children (and EVERYONE) love cupcakes. What was really great was as the event ended one of the moms expressed how her child hadn’t ever been able to have a birthday cake, and now with this chocolate cake recipe that was possible! It’s the little things in life people… like birthday cake!