Friday, June 17, 2011

All Natural Gluten-Free Sugar-Free Dark Chocolate Cupcakes!

I have a friend coming for lunch tomorrow who eats only gluten-free foods, and someone coming for Seudas Shlishis who doesn't eat either white flour or sugar. What will I serve for dessert??

The solution? Dark chocolate cupcakes made with Bob's Red Mill (certified by Kehillas Kosher of Los Angeles), organic agave nectar, and unsweetened applesauce!

3 cups Bob's Red Mill Baking Flour (chickpea flour, fava bean flour, tapioca flour, etc)
1 cup unsweetened cocoa (I recommend Ghiradelli)
1 and 1/2 tsp xantham gum (available via Bob's Red Mill)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp decaf or regular instant coffee granules
4 extra large/jumbo eggs, beaten
1 and 1/2 cups agave nectar
1 and 1/2 cups oil (I recommend Mazola Vegetable Plus! with Omega 3s)
2 cups unsweetened applesauce
optional (12 oz. chocolate chips)

Preheat oven to 350. Mix first six (dry only) ingredients together and set aside. Beat eggs and with mixer on add all other wet ingredients except the applesauce. With mixer on a slow setting, add half of the dry mixture to the wet mixture, followed by the applesauce, then the rest of the dry mixture. Mix only until batter forms. If using chocolate chips, stir in now.

Pour into unoiled parchment paper filled cupcake/muffin tins or loaf pans and bake for approximately 20 minutes. Baking time will vary based on the size of the pan. Cupcakes are done well the middle is dry and a toothpick comes away clean when poked through the center.

Enjoy, my gluten free friends!

1 comment:

  1. Your dark chocolate cupcake recipe sounds interesting and really delicious! My kids would surely love it. I better buy gluten free products in Long Island and try this recipe soon.