Chocolate Cupcakes - Gluten and Dairy Free
Gluten and Dairy Free chocolate cupcake recipe
Servings: 6 cupcakes
Ingredients
- 1/4 cup all purpose gluten-free flour
- 1/4 cup cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3 eggs
- 1/4 cup olive oil
- 1/2 cup agave nectar
Chocolate Cupcake Frosting
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup non dairy baking stick like Earth balance
- 1 1/2 tsp pure vanilla extract
- 2 tbsp Non-flavored, dairy-free milk substitute
Instructions
- Preheat oven to 375 degrees F
- Line a cupcake pan with paper liners, set aside
- In a medium bowl, combine flour, cocoa powder, salt and baking soda
- In a large bowl, blend together eggs, oil and agave
- Gradually pour dry ingredients into wet, stirring to combine
- Scoop 1/4 cup of batter into each paper liner
- Bake for 20-22 minutes
- Allow to cool and sprinkle with powdered sugar or frosting
Cupcake Frosting
- Cream room temperature dairy free baking stick with a mixer, until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated.
- Gradually beat in confectioners' sugar and cocoa until fully incorporated.
- Beat in vanilla extract.
- Gradually add dairy free milk substitute, 1 tsp at a time until desired consistency