Top 8 Free Cooking with Sarah and Allannah: Part 1

It’s here! Part 1 of the collaborative video series I did with my good friend and fellow food-restriction blogger, Sweetless Wheatless. Meet the crew, and stay tuned for the rest of the series.

What are you allergic to? Are there any recipes you want to see us make? Let us know in the comments.

Vegan Chocolate Cupcakes with Espresso Icing

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This week, I’m hosting a bake sale. I’m pretty excited to have an excuse to channel school and work stress into something delicious. This time of year, there’s nothing I like better than a day of stress-baking.

I would never recommend that someone with allergies buy from a bake sale. The risks are huge and just not worth it. But regardless, I always try to avoid cross-contamination when I prepare food for strangers. I read labels, wash surfaces, and use fresh utensils. Although I don’t have milk or egg allergies, they are two of the eight most common allergies. My sister is lactose-intolerant and vegan, so I like to bake things that she can eat too.

I’ve been making this cake recipe since my mom got it in an Allergy/Asthma Information Association newsletter back in 1998. (Does that count as retro yet?) It’s fool-proof and fun (I’ve always liked digging holes for each of the liquids). The icing is rich and delicious, adding a depth to the lightness of the cake. All in all, you’re in for a treat.

Chocolate Cupcakes (milk-free, egg-free, nut-free, vegan)

adapted from the Allergy/Asthma Information Association

makes 24 cupcakes

  • 3 cups flour
  • 1 tsp salt
  • 6 tbsp cocoa
  • 2 cups sugar
  • 2 tsp baking soda
  • 10 tbsp oil
  • 2 tbsp vinegar
  • 2 tsp vanilla
  • 2 cup water
  1. Mix the dry ingredients together in a large bowl.
  2. Make three wells in the dry ingredients. Fill one for oil, one with vinegar, and one with vanilla.
  3. Pour the water over the contents and mix with a fork until the ingredients are well combined.
  4. Bake at 350˚ F for 20-25 minutes, or until a toothpick comes out clean.

Espresso Icing (milk-free, egg-free, nut-free, vegan)

adapted from Martha Stewart

makes around 2 /12 cups (you will have leftover)

  • 2 oz dark chocolate, like Enjoy Life ® Dark Chocolate Morsels
  • 1/2 cup vegan margarine
  • 3 cups powdered sugar, sifted
  • 1 tsp instant espresso powder
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  1. Melt the chocolate in the microwave (~30 seconds on high) and cool to room temperature.
  2. Beat the margarine with a fork until fluffy.
  3. Add the sugar, espresso powder, coconut milk, and vanilla and beat until smooth.
  4. Add the cooled chocolate and beat until combined.

Enjoy! If you’re anything like me, the leftovers won’t last for long. Let’s just hope mine last until the bake sale.

 Questions? Comments? Suggestions? I love feedback!