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.
Kenna says
It’s amazing how “cake-like” these turn out! I sometimes add a little espresso for my coffee addicted taste tester ;) We also use plain almond butter as a healthier version of “icing.”
Hanna says
I was wondering if anyone has made a cake instead of cupcakes. It’s my little boy’s birthday next week and I wanted a gluten free cake recipe to bake in a car shaped pan. I just noticed that most of the recipes here are for cupcakes so I’m worried that a cake wouldn’t set properly?
Hannah says
Hanna, we adapted Elana’s cupcake recipe for ingredients we had on hand… and it made a great cake for my brother’s 6th birthday. A double batch made one 9×13 pan plus 3 dozen mini cupcakes.
Liz says
Elana, these were great! I’m new to coconut flour, but chocolate seems to go very well with it. (I tried to make some cheese crackers with coconut flour the other day and wasn’t crazy about the coconut undertones.) I’m wondering what a little vanilla or almond extract would taste like with these? I might try a dab next time. These were great and didn’t make my blood sugar spike like most desserts (I didn’t make the frosting, although that sounds delish). Thanks for sharing your recipe!
Hannah says
We’ve been making these quite a few times lately… but have made several substitutions since we don’t use agave nector and haven’t found a local place to buy grapeseed oil.
Yesterday, we made mini cupcakes and added some fruit sweetened Black Raspberry jam. So good!
http://sayingyesblog.blogspot.com/2010/12/chocolate-cupcakes.html
Maria L says
I make these for school lunch boxes- no frosting, & instead of agave, 1/2 honey, 1/2 stevia.
And for church- to “sub” for everyone else’s donuts!
The kids love them- THANK you so much!
Viv says
I love these cupcakes but mine always sink in the middle :( & I don’t know why. Non-vegan baked goods don’t feel good in my tummy so I love finding recipes like this!
elana says
Hi Viv, you might try adding an extra tablespoon of coconut flour to these the next time you make them to keep them from sinking –please let me know how it goes.
Andrienne says
I just finished making these cupcakes (I’m eating one as I type) and they turned out FANTASTIC!! I used coconut oil instead of grapeseed, Bob’s Red Mill Coconut flour and for my chocolate frosting I used 90% cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate chips). I also put chocolate chips in the batter (I was in a chocolate mood today). I love your website.
Nicole says
The cupcakes were delicious, however they were curiously crunchy. Is that the intended texture or did we do something wrong?
Marci says
I just made these for a Memorial Day BBQ. One friend of a friend (who knows I can’t eat gluten or dairy) asked if they were gluten free because she “doesn’t like gluten free baked goods.” (Which, by the way, is not a very nice thing to say!). So I lied and told her they were full of gluten and dairy. I can’t believe I lied; I never lie. But I was feeling a little angry about her comment. Anyway, she loved the cupcakes. Ha!!
I am making the same recipe next week for my daughter’s birthday cupcakes for school, and my very sweet daughter said “Raine is gluten-free; even he will be able to have a cupcake! He never gets to have the birthday desserts!” (They keep some cookies at school for those occasions, but she – and I – love the idea that he can eat the same thing as the other kids).
Thank you for a delicious recipe!!!
Jeanne says
wow! Made these choclate cupcakes again today, they came out perfect! I brought them along to a party – they disappeared. I just had to use less eggs than called for in the original recipe.
Jeanne says
wow! Made these chocolate cupcakes again today, they came out perfect! I brought them along to a party – they disappeared. I just had to use less eggs than called for in the original recipe.
stacey says
Oh my, these are good. I used maple syrup instead of agave and a 1/2 tsp almond extract, which sort of made the coconut a little more subdued. My husband hates coconut, so I needed to mask it somehow. I also used refined coconut oil instead of grapeseed oil. Elana, do you have any suggestions on how to make the cakes a little moister? They are good, but a tad dry. Thoughts? Would butter make it moister?