Are you on a special Gluten Free diet and are always looking for great recipes that are actually good? Or are you wanting to delve into Gluten Free recipes to try before jumping in? Either way, this is a simple and delicious chocolate cupcake recipe to try.
Gluten Free Chocolate Cupcakes Recipe
- Prep time: 20 mins
- Cook time: 15 mins
- Total time: 35 mins
- Serves: 24 mini cupcakes or 12 regular-sized cupcakes
Cupcake Dry Ingredients
- 2 cups gluten free all-purpose flour
- ½ cup whole almonds, you can also try blanched almonds
- ½ cup gluten free oats
- 3 tbsp unsweetened ground cacao (aka sure it is not cocoa)
- ½ tsp aluminum free baking soda
- ½ tsp organic ground cinnamon
Wet Ingredients to make allergy friendly cupcakes
- 2 eggs
- ½ cup raw honey
- ¼ cup butter (do not use coconut oil, it’s drying)
- 2 tbsp milk (nut, coconut or cow’s)
- 2 tsp organic vanilla extract
- 6 drops lemon juice
How to make Delicious Gluten Free Cupcakes
Preheat oven to 325 degrees F.
Grease one baking pan that makes 24 mini cupcakes. I like to use spray coconut oil.
In a blender or food processor, put in whole almonds and oats. Blend them until completely pulverized.
Put all the dry ingredients in a mixing bowl and mix really well.
Separate egg yolks and egg whites. The egg whites can go in a mixer bowl, if you have one.
Add 6 drops of lemon juice in with the egg whites and beat for 5 minutes on high or until it creams up and high peaks form.
In a saucepan, put the raw honey with the butter on low heat until it is melted, but never boiling. Pour it to the bowl with the yolks in it. Whisk them well.
Add the organic vanilla extract and the milk. Whisk them vigorously until completely incorporated.
Now, you can mix the wet and dry ingredients well.
Gently fold in the whipped egg and lemon mixture to the mix.
Use a small scoop to put in the right amount of mix into each mini cupcake pan.
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Bake for about 20 minutes or until the toothpick is clean. If your oven bakes quickly, you might want to set your timer for 12 or 13 minutes and definitely keep an eye on them. Cool mini cupcakes completely before removing from pan.
Enjoy them as is or put frosting on top. They are delicious both ways.
Store them in an airtight container in the fridge. They last for about a week. Warm a bit before eating.
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About Tanya Wright
She is the owner and writer for The Natural Homeschool and a homeschooling mom to two children, a son and daughter. She focuses on following their particular learning interests and in building a strong Christian foundation in their hearts.
To cater to their high giftedness, she uses an eclectic teaching approach, which complement each other and maximize the fun in learning. Tanya has a degree in elementary education, a minor in French, and a Masters degree in school administration. Her training in the Montessori Method is in ages 3-6. She is happily married to her best friend and enjoys sharing her life and experience in her blog to provide inspiration and bring new ideas.
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