Baking, Desserts, Vegan, Vegetarian
Gluten Free Chocolate Cupcakes
Recipe by Nutritiously Naughty
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Cooking method:
Standard
- Prep Time: 30 mins
- Total time: 50 mins
- Skill Easy
- Serves 12 people
Gluten Free Chocolate Cupcakes
Baking has been one of the few things keeping me sane during lockdown! This gluten free cupcake recipe is super easy and I managed to find all the ingredients really easily.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the cupcakes
- 200ml almond milk
- 4 tbsp lemon juice
- 65g melted coconut oil
- 1 tsp vanilla extract
- 160g gluten free plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 60g smooth peanut or almond butter
- 175g caster or coconut sugar
- 40g cacao powder
For the frosting
- 75g dairy free butter
- 200g icing sugar
- 4 tbsp cacao powder
- Pinch salt
- 2 tbsp water
Cooking mode
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Method
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Step 1
Preheat the oven to 170oc and line a cupcake tray with cases (I use silicone ones)
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Step 2
Combine the almond milk and lemon juice, set aside for 10 minutes
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Step 3
Add the wet ingredients to the food processor, including the lemon mixture
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Step 4
Sieve in the remaining cupcake ingredients
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Step 5
Pulse the processor until you have a smooth cake batter
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Step 6
Divide the batter between the cases, bake for 20 minutes or until a skewer comes out clean
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Step 7
Leave the cupcakes to cook in the tin until it is cool enough to touch
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Step 8
Remove and place them on a cooling rack
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Step 9
Once cooled, place all the icing ingredients in a bowl and beat until thick and creamy using an electric whisk
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Step 10
Spread or pipe the icing over the cupcakes, topping them with anything of your choice (I used a gluten free version of malteasers)
