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Gluten Free Chocolate Cupcakes
These are the perfect chocolate cupcakes, and everyone will love them. They are free of gluten, dairy, eggs, soy and nuts, but full of amazing chocolate deliciousness. You can even make them refined-sugar free by substituting raw, organic honey for the sugar.
Servings: 24
Ingredients
- 3/4 Cup Olive Oil
- 2 Cups Organic Raw Cane Sugar For refined sugar free cupcakes, substitute 3/4 Raw Organic Honey for the sugar.
- 2 Cups Cold Water
- 3 Tablespoons Bragg's Apple Cider Vinegar
- 2 Teaspoons Vanilla Extract
- 3 Cups Bob's Red Mill Brown Rice Flour
- 1/2 Cup Bob's Red Mill Arrowroot Starch
- 1 1/2 Teaspoons Namaste Xanthan Gum
- 2 Teaspoons Baking Soda
- 6 Tablespoons Powdered Cocoa (unsweetened)
Instructions
- Preheat oven to 350 degrees. Beat sugar (or honey) and olive oil until creamy.
- Add vinegar, water and vanilla extract.
- Add brown rice flour, arrowroot starch, xanthan gum, baking soda and cocoa. Mix well.
- Line a muffin tin with cupcake liners, and fill each liner about 3/4 full with batter.
- Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
- Serve unfrosted or frost with your favorite frosting or glaze.
Notes
This can also be made as a cake. Grease and flour a 9×13 inch pan, pour batter into pan, and bake for about 35-40 minutes. Check for doneness by inserting toothpick.
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