My favorite passage from ‘On the Road’

It was about food, so of course it spoke to me.

And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window…

Vegan chocolate cupcakes with cocoa ganache

After this tumultuous week of eating, I decided I wanted a baked good that would satisfy my sweet tooth without sending me into a sugar coma. I wanted to use the oat flour I bought a while back — while it’s not labeled gluten-free, it’s whole grain and would at least reduce the load on my gluten-heavy diet.

I googled around to find a vegan chocolate cake recipe that sounded like it would make a good cupcake, and then adjusted it a bit and came up with this:

Vegan chocolate cupcakes
makes 10 cupcakes

1 1/2 cups oat flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup agave nectar
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
1 cup water

Cocoa ganache frosting

1/2 cup cocoa powder (use raw cacao powder for an ultra-rich frosting)
1/3 cup coconut oil, melted
1/4 cup agave nectar
1/2 teaspoon vanilla
dash of salt

Preheat your oven to 350. Mix up the dry ingredients in one bowl and the wet ingredients in another. Slowly mix the wet ingredients into the dry until combined. The batter will be very thin. Fill your paper cups more carefully than I did!

Bake for 45 minutes. While the cupcakes are baking, mix up the ingredients for the frosting. Though the ganache is pretty soft, you want to leave it at room temperature until the cupcakes are cool and ready to frost. It becomes so thick it’s unspreadable when refrigerated.

The cupcakes are definitely more crumbly than a typical cupcake, but I thought they came out pretty well overall. Certainly the closest you’ll come to a healthy cupcake!