Gluten Free Chocolate Cupcakes with Vegan "buttercream" Chocolate Frosting Recipe

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.

  • 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
  1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
  2. In a large bowl, blend together eggs, oil and agave
  3. Blend dry ingredients into wet thoroughly
  4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
  5. Bake at 375° for 20-22 minutes
  6. Cool and cover with vegan “buttercream” chocolate frosting

Member recipes are not tested by the CHOW food team.