Prep 10 mins
Cook 20 mins
The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case. In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the "failures." Here, I share with you my success. http://www.elanaspantry.com/chocolate-cupcakes/
- 1⁄4 cup coconut flour
- 1⁄4 cup dagoba cocoa powder
- 1⁄4 teaspoon celtic sea salt
- 1⁄2 teaspoon baking soda
- 3 eggs
- 1⁄4 cup grapeseed oil
- 1⁄2 cup agave nectar
- In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
- In a large bowl, blend together eggs, oil and agave.
- Blend dry ingredients into wet thoroughly.
- Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
- Bake at 375° for 20-22 minutes.
- Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
Thanks for posting this one. I've used it and added peanut butter or soy butter to it for a peanut butter and chocolate flavor. We sub coconut sugar instead of the agave nectar. We also sprinkle the top with coconut flakes and they toast while the muffins bake. Yummy! High Fiber (higher than bran muffins) but great taste.
Just made these and my 2.5 yr (CD) old and 4 yr old (non CD) LOVED them. I really thought they tasted good as well. I substituted honey for the nector agave and it seemed to be fine. Really like that this recipe uses coconut flour because of the high fiber. Thanks for this one. I will be making this a stable in my cookbook.