High Protein Chocolate Cupcakes (Gluten-Free)
User Reviews
5
High Protein Chocolate Cupcakes (Gluten-Free)
Description
High Protein Chocolate Cupcakes (Gluten-Free) rely on almond flour, tapioca flour, and vegan protein powder for structure and added protein. Cane sugar and cacao powder supply sweetness and chocolate flavor, while baking soda and salt help leaven and balance taste. The wet ingredients, including eggs, canned coconut milk, almond milk, dairy-free butter, and apple cider vinegar, combine to give moisture and tenderness.
After mixing dry and wet ingredients thoroughly, the batter is portioned into lined muffin cups and baked for 25 minutes at 350°F until set. Cooling fully in the tray helps them firm up before adding frosting. The cupcakes have a firm yet moist crumb with chocolate richness.
These cups can be topped with protein frosting or dairy-free options like cream cheese or double chocolate frosting. Using specific almond milk amounts and vegan protein powder is important for texture. Suitable cupcake liners include paper or silicone styles. This recipe suits those wanting a gluten-free chocolate cupcake with extra protein content.
Ingredients
- 2 cups almond flour
- ½ cup tapioca flour
- ¼ cup vegan protein powder Works best with Genuine Health Protein
- ½ cup cane sugar or coconut palm sugar
- ¼ cup cacao powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 egg
- ½ cup coconut milk from a can
- ⅓ cup almond milk
- 4 tbs almond milk
- ⅓ cup dairy-free butter
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients and mix well.
- Melt the butter.
- Add in the wet ingredients one by one making sure to save the butter until last.
- Mix until no clumps remain.
- Line a muffin tray and portion out the muffin batter.
- Bake for 25 minutes and let cool fully in the muffin tray before icing.
Notes
- Use vegan protein powder as specified; collagen or whey powder will cause texture issues due to poor absorption.
- Chocolate flavor comes from the cacao powder; vanilla or chocolate protein powders can be used.
- For frosting, protein-based, cream cheese, or dairy-free chocolate frostings work well for topping.
- Use both canned coconut milk and almond milk as directed for best texture.
- Paper or silicone cupcake liners are both effective for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 282mg | 12% |
| Potassium | 66mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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