Gluten Free Chocolate Cupcakes
 
 
Author:
Serves: 10-12 cupcakes
Ingredients
  • 1 cup almonds, blanched and skins peeled and ground to fine powder (or use store bought)
  • ¼ cup rolled oats, ground to fine powder
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 eggs, room temperature
  • ½ cup sugar
  • 2 tbsp coconut oil (you can also use any neutral tasting oil)
  • 2 tbsp milk (coconut/almond or regular milk will do)
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 170°C/ 325°F.
  2. Line a cupcake/muffin tray with cupcake liners.
  3. In a food processor or mixer grinder, grind the blanched and peeled almonds to a fine powder. Please see post and video above to understand how to make almond flour at home.
  4. Similarly grind the rolled oats to a fine powder.
  5. Sift both with cocoa powder, baking soda and salt in a bowl.
  6. In another bowl, add 4 eggs. Add in the sugar, vanilla extract, milk and oil and beat the eggs till creamy and fluffy.
  7. Carefully fold in the eggs and almond flour mixture.
  8. Pour batter into the paper lined tray. I use an ice cream scoop to pour my muffin/cupcake batter. Bake for 12-15 minutes. The baking time will depend on how much batter you fill, plus your oven as well. My oven bakes these perfectly in 10 minutes. It might take longer in your oven since I do feel my oven temperature runs slightly higher.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/07/12/gluten-free-chocolate-cupcakes/