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.
Jeanne says
Why are my cupcakes caving in the midde? I use eggs from my own chickens, which are very large. Could that have something to do with it? I noticed that I am able to fill the muffin cups more than half way and still can make an additional 2 or 3 cupcakes. Can you tell me the approximate weight for an egg used in your recipe? Oh, I also use dark syrup as a sweetner. The cupcakes taste great, but it could look better. Thanks. Jeanne
Stephanie says
I made these last weekend with no frosting and they were gone by the next morning and there were only two of us eating them….then just me. great recipe and really easy and quick to make. thanks Elena
antoinette Nary says
These are the BEST! I have tried three gluten free recipes for chocolate cupcakes (other cookbooks BabyCakes and Vegan Cupcakes take over the world) These were so moist, flavorful and easy to prepare. I frosted with Peanut butter frosting from Elana’s cookbook.
Thank you for a great sugarfree Glutenfree cupcake.
Lori says
Wow — I just made this with coconut oil instead of grapeseed oil (because I was out of grapeseed). Extremely moist and delicious! I like them even better than the original recipe. The downside: it only made 7-8 instead of 10.
Boka says
My family and I made this with coconut oil and maple syrup instead of rapeseed and agave. Very good flavor. Don’t worry about eating them all in one sitting, they’re best fresh anyway.
About egg substitution, I always have success with 1 Tablespoon flax seeds and 2-3 Tablespoons of water put into a bulby jelly jar on my oster blender. I blend them until they turn white and they work identically as eggs. I usually do four eggs worth – 1/4 cup of flax to 3/4 c water – at a time and store left overs in the fridge. I hope this helps you egg free folks!
emily says
hi elana. i absolutely LOVE your site and book!! i follow the paleo diet and love the wealth of tasty recipes you offer.
i’m curious if you have developed or come across a gluten free/almond or coconut flour recipe for red velvet cake (or cupcakes)? if so i would absolutely love to give it a try.
thanks so much for all your information and wisdom.
Emily
Faith says
She has one right here: https://elanaspantry.com/purple-velvet-torte/
jessica says
Hey there! Just wanted to say thanks for this awesome recipe! I linked to your site b/c we are doing a paleo challenge and these are not considered a cheat.. SCORE! My daughter had 2 tonight and was begging for another! My husband LOVED them! Thanks for giving us healthy alternatives for all the junk! My next recipe to try.. the agave lime chicken!
Aleta says
Made these last night (my birthday) and frosted them with strawberry coconut milk whipped cream; the texture of the whipped cream matched the light fluffy texture of the cupcakes really well.
Michelle says
I made these tonight and they were great. I’m taking the ones we haven’t eaten into work for morning tea tomorrow ;) The cupcakes were light and fluffy and the icing was brilliant – thanks!
Sharon says
Hi!
your website is amazing!
I would like to make the cupcakes but using coconut palm sugar instead of the agave nectar.
how much coconut palm sugar should i use?
Thanks
sharon
Pam says
I took it upon myself to experiment on my own when substituting ingredients for this and other recipes from Elana – it may take a couple tries but that’s what baking is all about!