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Almond Flour Chocolate Cupcakes
Chocolate lovers, these almond flour chocolate cupcakes are for you! They're not just gluten free, but grain free and dairy free too - but taste just like they came from a bakery!
Course
Dessert
Cuisine
American
Keyword
almond flour recipes, dairy free dessert, dairy free recipes, easy gluten free recipes, gluten free cupcakes
Prep Time
15
minutes
Cook Time
27
minutes
Rest time
30
minutes
Total Time
1
hour
12
minutes
Servings
12
cupcakes
Calories
149
kcal
Author
Christine
Ingredients
90
grams
almond flour
about ¾ cup
45
grams
cocoa powder
about ½ cup
2
teaspoons
baking powder
½
teaspoon
salt
¾
cup
pure maple syrup
4
eggs
2
teaspoons
pure vanilla extract
2
Tablespoons
coconut oil
melted
Instructions
In a large bowl, combine the almond flour, cocoa powder, baking powder and salt. Whisk until fully combined.
To the flour mixture, add the maple syrup, eggs, vanilla extract and coconut oil.
Stir until mixture is smooth and fully combined.
Set batter aside and let rest for 30 minutes.
Preheat oven to 350 F. Prepare pan by placing paper liners in a muffin tin.
Using a measuring cup, portion batter into cupcake liners, filling ⅔ of the way full.
Bake for 27 minutes.
Remove from the oven and let cupcakes cool for at least 30 minutes before frosting.
Frost with Dairy Free Chocolate Frosting.
Notes
Make sure all ingredients are at room temperature.
Use a kitchen scale to weigh the flour and cocoa powder.
Give the batter the full 30 minutes to rest before portioning into the cupcake liners.
The batter will be thin - for less mess when filling the liners, use a measuring cup to 'pour' batter in.
Frost with Dairy Free Chocolate Frosting.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
55
mg
|
Sodium:
121
mg
|
Potassium:
190
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
79
IU
|
Calcium:
80
mg
|
Iron:
1
mg