These yummy cupcakes are wheat, egg and dairy-free, but still taste very decadent.

Makes 6 servings.

•  1 1/2 C oat flour (or wheat flour)
•  1/2 C unsweetened cocoa powder
•  1 tsp. baking powder
•  1/2 tsp. baking soda
•  1/8 tsp. salt
•  4 oz. silken tofu
•  3/4 C soy milk
•  3/4 C maple syrup
•  1/2 cup canola oil
•  2 tsp. vanilla extract
•  1/4 tsp. lemon juice
•  Confectioners sugar for decoration
•  1 bar of dairy-free chocolate (or dairy-free chocolate chips)

Preparation

1. Sift first five dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) together.
2. Blend wet ingredients (tofu, soy milk, maple syrup, canola oil, vanilla extract, and lemon juice) in blender.
3. Mix wet and dry ingredients with whisk in bowl, and slowly add the chocolate chips.
4. Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins.
5. Dust with confectioner's sugar.