Gluten Free Chocolate Cupcakes Recipe
User Reviews
4.5
Gluten Free Chocolate Cupcakes Recipe
Description
The Gluten Free Chocolate Cupcakes Recipe features a combination of coconut flour, cocoa powder, and vegan chocolate to craft a deep chocolate base that is both dense and moist. Lakanto sugar or alternative sweeteners contribute to a balanced sweetness without refined sugar. Eggs (or flax eggs for a vegan option) bind the batter, which is baked in muffin liners for individual servings. The method emphasizes combining dry and wet ingredients separately before whisking them to a smooth batter, then baking until a clean toothpick comes out. Cooling fully before frosting ensures the texture stays intact.
The frosting complements the cupcakes with a creamy texture achieved by melting vegan chocolate with coconut cream, chilling to set, then whipping until fluffy. This topping adds a rich, smooth contrast to the denser cake.
These cupcakes are ideal for gluten-free and refined sugar-conscious bakers seeking a chocolate treat. They are served best when fully cooled and generously frosted. The recipe notes that eggs can be swapped for flax eggs to accommodate vegan diets.
Ingredients
- 1 cup (8oz/225g) Lakanto sugar Swerve, or coconut sugar
- 1 can (13oz/368g) coconut cream
- 6 egg
- 1 1/2 cups (9oz/255g) vegan chocolate sugar free
- 1/4 cup (2floz/57ml) coconut milk
- 1 teaspoon vanilla extract optional
- 1/3 cup (2 ½ floz/71ml) coconut oil
- 1/4 teaspoon instant espresso powder optional
- 2 teaspoons vanilla extract
- 1/4 teaspoon instant espresso powder optional
- 1/2 cup (2 ½oz/71g) coconut flour
- 1/2 cup (2 oz/57g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Notes
- Eggs in the recipe can be replaced with flax eggs for a vegan alternative.
User Reviews
Overall Rating
4.5
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