MEMBER RECIPE
Gluten Free Chocolate Cupcakes with Vegan "buttercream" Chocolate Frosting Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
30-32 minutes
|
Active Time:
|
Makes:
10 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.
INGREDIENTS
- ¼ cup coconut flour
- ¼ cup dagoba cocoa powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 eggs
- ¼ cup grapeseed oil
- ½ cup agave nectar
INSTRUCTIONS
- 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
Member recipes are not tested by the CHOW food team.
P.S. I have to add...I just tried making these vegan (substituting the Ener-G egg substitute) and they are marvelous! What a great base recipe!
Before you comment, you should try first. And, if you don't know what some of the ingredients are, go look them up! They're pretty standard ingredients nowadays...especially to vegetarians and vegans. These cupcakes were spot on...delish! Thanks Elana!
This recipe sounds awful. Besides I don't know what some of the ingredients are. Yuk!