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.
Chocolate Cupcakes
Ingredients
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- ¼ cup grapeseed oil or palm shortening
- ½ cup honey or agave nectar
Instructions
- In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
- In a large bowl, blend together eggs, oil and honey
- Blend dry ingredients into wet thoroughly
- Line a muffin pan with paper liners and scoop a scant ¼ cup into each
- Bake at 375°F for 20-22 minutes
- Cool and cover with Vegan "Buttercream" Chocolate Frosting
- Serve
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
I hope you like these cupcakes as much as my family and I do. If you are looking for gluten-free sprinkles (which the boys eat, I do not), then check out this source.
Kitty says
Callum:
But for some of us agave is really the only sweetener that can be used.
In my household we are gluten, casein, soy, corn free as well as having severe intolerances to roughly 15 other food items. Starches are also quite poorly tolerated. Add to this that cane sugar and related sweeteners cause severe digestive distress in my 7 year old, honey is bad for my eleven year old and most other sweeteners someone in our family has some issues with. Agave and Stevia are the only sweeteners we all can tolerate.
I even use agave when baking for my nephew who has diabetes and has to check his blood sugar 4 times a day and it causes no spikes in his blood sugar like all other non chemical sweeteners do (should it not if it were similar to HFCS)
The research I have read about agave does not convince me as scientifically it can most often easily be disputed, also there are different types of agave which are processed in different ways. As with all sweeteners of course it should be used sparingly.
One must really learn to listen to ones own body to learn what is right for oneself.
Jessica says
I recently switched to coconut nectar and am happy with it in my baked goods:)
Callum says
Elana,
Bless you for all of your lovely recipes. I do hope that someday you will read Gary Taubes book (the section on Agave where research suppoprts agave is very damaging to the liver and is similar to high fructose corn syrup). An inconvenient truth, but the truth nonetheless. I write this with good intentions, as many people follow your recipes.
Best wishes.
Callum.
Barry says
I agree about the Agave, just as bad as any other fructose sweetener, perhaps worse due to the false belief that it is somehow “better” for you. Its made from the stuff they used to throw out from tequila factories…
Juliana says
I agree about the agave. I love Elana’s recipes but always sub all the agave for honey.
jyoti says
Ok.. just got my batch out of the oven and cooled off enough to eat. I am so happy with them! I’m not going to make frosting this time (too much sweet stuff for me) so I will just think of them as chocolate muffins, and am going to eat some with almond butter. mm mm good!
Perfect timing since I was living vicariously through my friend and the cupcakes I bought her as a gift from a cupcake bakery a couple of days ago.
Meghan (Making Love In The Kitchen says
I just teased a friend of mine who tried to bake bread with coconut flour, saying that it would never work. I think this cupcake proves me wrong. Chocolate seems in the air today- had cookies on my site.
gfe-gluten free easily says
I can’t believe any recipe was missing from your site, Elana, ;-0 but these look so appealing. Who can resist chocolate cupcakes? and ones so healthy?
Thanks!
Shirley
jyoti says
Oh my goodness, I have all the ingredients in the house! I’m afraid that I will eat them all in one sitting though…
Diane-Thewholegang says
This looks really good. I could see myself eating a whole pan. Better make them when company comes over. Love the short ingredient list again. Thank you!
Holly says
Can I tell you how much I wish my kids could eat eggs? I love coconut flour but haven’t had luck with it w/o eggs! Those look great.
Michelle mom of 3 (daughter of 2 gf, and mother of 1 gf) says
Try duck eggs. My kids are allergic to chicken eggs but not duck eggs.
Jennifer says
We also do duck eggs instead of chicken eggs to get around our allergy!
debbie says
try duck eggs for kids with chicken egg allergy problems.
Annette says
Try chia seeds! Just made these with chia as a replacement for eggs(3 tablespoons chia seeds soaked in 9 tablespoons water) and they turned out perfectly. My kids LOVED them (even my child who does not suffer from allergies)!
Meagan says
I just had some of these sprinkles on my ice cream tonight! They are tasty, but they don’t look as tasty as your new cupcakes! Yummy!! I love that they are made with coconut flour
Kimi @ The Nourishing Gourmet says
Drooling! That looks delicious!