Allergy Friendly Chocolate Oatmeal Cupcake

What on earth does a mom do during birthdays, Christmas, and other holidays when her kids suffer from multiple food allergies?  With dairy, egg, nut, and cinnamon allergies on top of a gluten intolerance in our home celebrating the normal American way has been avoided for many years.

My kids have watched longingly while others devour a piece of birthday cake.  They have sat and enjoyed their “special birthday pear” instead.  Birthday parties have been avoided.  Plainly put, when you have allergies to the extreme that my kids have, it is not easy to fit in- not even at children’s church.

I am thankful that my children have learned to be grateful for what they can have- yet I see the hurt in their eyes while others devour what they can’t have right in front of them.  I have searched for recipes that I could make in place so that my children could have a birthday cake,etc. but for some reason finding a recipe that eliminated all their allergies yet still tasted good was impossible.

After many cooking attempts and fails, my children and I finally came up with an allergy-free treat that actually tastes good!  I introduce to you the allergy friendly chocolate oatmeal cupcake!  This recipe is gluten-free, dairy-free, nut-free, and egg-free.  It is moist and delicious!

*recipe does include Amazon affiliate links


Allergy Friendly Chocolate Oatmeal Cupcake

Yield: 1/2 dozen cupcakes or 1 – 8×8 cake


2 cups gluten free oatmeal

3/4 tsp baking soda

pinch of  Himalayan pink sea salt

1 1/2 tsp vanilla extract

1/2 cup pure grade A maple syrup

1/2 cup coconut oil (melted)

1/2 cup allergy-free chocolate chips

1/2 cup apple sauce

1) Turn oven at 350 degrees.

2)Put all the dry ingredients in a food processor and blend.  I like to use the Kitchen Aid food processor.

3) Add the rest of the ingredients to the food processor.

4) Blend for about 5 minutes or until everything is mixed super well.

5) If you are making cupcakes pour batter into each cupcake liner in the cupcake tin.

Otherwise pour batter into an 8×8 glass dish.

6) Cook for 20 minutes or until toothpick comes out clean.

7)Let cook before serving.


If you are looking for a topping, melt more chocolate  chips and drizzle on top, or put homemade marshmallow on top.

Instead of adding the chocolate chips to the food processor you can also just fold the chocolate chips into the batter at the very end to have the cupcake filled with chunks of chocolate 🙂


We hope you enjoy this treat as much as we do 🙂


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