Gluten Free Chocolate Cupcakes
These delicious chocolate cupcakes are full of healthier ingredients, but moist, rich, and fudgy. Sure to be your new favorite cupcake recipe!
Servings: 6 cupcakes
- 1/3 cup grapeseed oil or sub coconut oil, melted
- 1/3 cup honey light tasting, or sub date syrup
- 3 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3/4 cup almond flour
- 6 tablespoons cocoa powder
Preheat oven to 350º F.
In a mixing bowl, add oil, honey, eggs, vanilla, salt and baking soda. Mix well until combined.
Add the almond flour (sifted, if needed) and cocoa powder, and stir until combined.
Line a 6 cavity muffin pan with liners. Divide the batter into 6 cupcakes.
Bake for 24-27 minutes, until the centers are fully cooked.
Frost with white chocolate buttercream, and decorate simply with sprinkles.
Calories: 288kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 175mg | Potassium: 116mg | Fiber: 3g | Sugar: 16g | Vitamin A: 120IU | Calcium: 48mg | Iron: 1.7mg