Gluten-free Chocolate Cupcakes
An allergy friendly cupcake. No dairy, no coconut, no nuts.
Servings: 24
Equipment
- 2 muffin/cupcake pans
- 24 cupcake liners
Ingredients
Dry Ingredients
- 3 cups tigernut flour sifted, then measured
- 2/3 cups cocoa powder
- 1/2 cups cassava flour
- 1 T baking powder
- 1 T instant coffee
Wet Ingredients
- 1 cup monkfruit erythritol blend or preferred sugar substitute
- 1 cup melted butter 2 sticks
- 1 cup water Milk, coconut milk, almond milk, etc. can be used here.
- 1 T vanilla extract
Instructions
- Preheat oven to 350℉.
- Sift tiger nut flour before measuring, then sift all dry ingredients together in a mixing bowl.
- Add all wet ingredients to a mixing bowl and mix with a blender or stand mixer whisk attachment until sweetener is dissolved.
- Add one cup at a time of the dry mixture to the wet mixture, blending thoroughly before adding the next cup.
- If the mixture isn't quite thin enough to resemble cake batter, also add more water by the tablespoon as you go. Tiger nut flour is inconsistent, in my experience, so liquid measurements are approximate.
- Spoon or pour cake batter into lined cupcake pans.
- Bake for 20 minutes, or until a toothpick inserted into a cupcake comes out clean.