GFCF Recipes

Gluten Free, Dairy Free Chocolate Cupcakes

1/4 c all-purpose, gluten free flour
1/4 c gluten free cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
2 eggs ( or egg replacement)
1/4 cup canola oil
1/2 c agave nectar

Preheat oven to 375 degrees.

In a medium bowl combine flour, cocoa powder, salt and baking soda.

In a large bowl, blend together eggs, oil and agave.

Blend dry ingredients into wet, completely.

Line a 6-cup cupcake tin with paper liners, and scoop 1/4 c into each.

Bake at 375 for 20-22 minutes.

Cool and sprinkle with gluten free powdered sugar and serve.

Makes 6 cupcakes.

These freeze well, and I pull them out when there are special events at school where cake will be served.  I freeze them without the powdered sugar and sprinkle it on before serving.