Gluten And Dairy Free Chocolate Cupcakes
Chocolate cupcakes were first made in the 19th century and gained popularity in the United States during the 20th century.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Gluten-free flour blend
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 0.75 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 0.5 cup Dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the coconut oil, maple syrup, almond milk, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the dairy-free chocolate chips.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with your favorite dairy-free frosting, if desired.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.