The Best Gluten Free Chocolate Cupcakes
CUPCAKES
1/2 scant cup nut milk (I used coconut)
3/4 tsp apple cider vinegar
2 eggs or 2 batches flax eggs if vegan (2 Tbsp (9 g) flaxseed meal + 5 Tbsp water)
1 1/2 tsp baking soda
1/3 cup Lakanto or raw cane sugar
1/3 scant cup maple syrup or honey
1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
1/4 cup melted coconut oil
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder (if clumpy, sift)
1/2 cup almond meal
1/4 cup gluten-free oat flour
3/4 cup Bob Mill’s 1:1 Gluten Free Flour
FROSTING:
1/2 cup nut milk
1 1/4 cup dairy free dark or semi-sweet chocolate (chopped)
1/2 cup Ghee or vegan butter (softened and cut into Tablespoon-sized slices)
1 1/4 - 2 cups organic powdered sugar
Directions:
FOR BEETS: To roast beets, preheat oven to 425 degrees F , drizzle 2 large beets with oil of choice, and wrap in foil. Bake for 40 minutes - 1 hour or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or Vitamix and add 1/4 cup liquid of choice (I like a mix of water and orange juice). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
FOR CUPCAKES: Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle.
Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
Add the sugar, maple syrup, and eggs to almond milk mixture and beat to combine. Then add beet puree, melted coconut oil, and salt and mix.
Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten-free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
Divide batter evenly between muffin tins, filling 3/4 full.
Bake for 25-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
Let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
FOR FROSTING: Heat almond milk heat in a saucepan until just simmering and then transfer back to mixing bowl.
Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
Stir with a wooden spoon to incorporate, then add softened ghee and cover. Let rest untouched for another 10 minutes to meddle.
Use your mixer to beat the mixture together. Then add powdered sugar, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar and beat until light and fluffy. I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
Frost cupcakes generously. You’ll likely have leftover frosting. Sprinkles, mint leaves, or fresh raspberries would make the perfect garnish.
Will keep well-covered at room temperature for several days, though best when fresh.
Notes:
Adapted from / inspired by Vegan Chocolate Cupcakes