Saturday, February 20, 2016

Grain Free, Egg free Chocolate Cupcakes

Have you baked with almond flour, if not you have to try. They are so simple than the other grain based flours and quite healthy and tasty. These grain, gluten, egg, refined sugar free cupcakes are so simple to make, definitely a healthy alternate to store bought cupcakes and are yet tasty too. Do try and baking these cupcakes and and let me know, how you liked it.

Preparation Time - 10 Minutes
Baking Time - About 20 Minutes
Makes - Around 15 Mini Cupcakes


Blanched Almond flour - 1 1/2 Cups (I used honeyville)
Melted butter or Coconut Oil - 1/4 Cup
Baking powder - 1 Tsp
Arrow root powder or Tapioca starch - 2 Tbsp
Cocoa powder - 1/4 Cup
Salt - 1/4 Tsp
Xantham gum - 1/8 Tsp
Coconut Nectar/Honey/Maple Syrup - 1/3 Cup
Coconut Milk/Regular Whole Milk - 1/2 Cup


1) In a bowl add all the dry ingredients almond flour, baking powder, salt, tapioca starch, cocoa powder and xantham gum and mix well.

2) To this dry ingredients add all the wet ingredients maple syrup, milk, melted butter and stir well.

3) Preheat the baking oven to 350 degrees Fahrenheit.

4) Line a mini cupcake pan, line them with paper baking cups. Spoon the ingredients into the baking cups and bake for around 20 minutes till a tooth pick inserted in the center of the cup cake comes out clean.

Note - I have made this numerous times, with coconut nectar, honey, maple syrup as a sweetener. Used coconut milk, cow's milk, tapioca or arrow root starch, coconut oil, melted butter and it always comes out clean. This is a no fail recipe and this time when I baked I added 1/4 tsp of baking soda and 1 tbsp apple cider vinegar and I think it had risen little bit more than usual and was much more spongier too.


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