Gluten Free Chocolate Cupcakes
"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/"
photo by Elanas Pantry
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
10 cupcakes
- Serves:
- 8-10
ingredients
- 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
directions
- 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/).
- Serve.
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Reviews
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I replaced oil with coconut butter. And used gluten free flour. I am not baking often, but in last 3 years since we need to avoid wheat it has been hard to find the combination that makes fluffy/airy muffins. This one I am saving and will experiment with flax instead of eggs (egg white a ptoblem :( ) and see how various other combinations work. Thanks for posting this one!
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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.
Tweaks
-
Subbed grapeseed oil for melted coconut oil Subbed agave syrup for 1/2 cup of normal sugar Added one egg because the batter was too thick They're in the oven now, I'm crossing my fingers ! haha Update: It worked ! And they're delicious. I could make 12 Thanks a lot ! -
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.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
