Description
Gluten Free Chocolate Cupcakes with deep, decadent chocolate flavor that NO ONE knows are gluten free! Bakery-worthy, but made in one bowl.
Ingredients
Scale
- 1 teaspoon apple cider vinegar
- 1/2 cup almond milk
- 1 1/4 cups (163g) gluten free flour - I strongly recommend Bob's Red Mill Gluten Free 1 to 1 Baking Blend
- ½ cup almond flour
- 1 cup sugar
- 6 tbsp (40g) cacao powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/3 cup avocado oil
- 1 tsp vanilla
- 1/2 cup hot coffee
- 1 recipe vegan chocolate buttercream - or use your favorite frosting!
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
- In a two cup measuring glass, mix together the vinegar and milk. Set aside for 5 minutes. You'll know it's done when the milk looks curdled.
- To the buttermilk, stir in the egg, oil, and vanilla extract.
- In a large bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt.
- Add the wet ingredients to the dry and mix until well combined.
- While mixing, slowly pour in the hot coffee. Mix again until fully combined.
- Divide the batter, using a scant 1/3rd cup, into your muffin tin. Bake until a toothpick inserted into the center comes out clean, 18-22 minutes. Cool the cupcakes completely on a wire rack before frosting.
Notes
Cacao powder: You can also use cocoa powder in equal amounts.
Avocado oil: Can sub for any neutral oil.
Nutrition
- Serving Size: 1 cupcake, no frosting
- Calories: 177
- Sugar: 17g
- Sodium: 209mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 16mg
