Gluten Free Chocolate Cupcake

I would say I easily get overwhelmed with recipes. I love to cook but I cook everything at home and the thought of rolling up my sleeves and adding a complicated dessert recipe onto my day makes me want to run away and take a nap. Luckily, this cake recipe is super easy, no waiting for butter to come to room temp or fussing with a sifter, and it’s pretty full proof. PLUS – it is the BEST chocolate cake recipe ever! I used to make this recipe with gluten flour back in the day, and I tweaked it for my gluten free lifestyle. This is my go to recipe for birthdays: my whole family loves it.

I have been doing alternate day modified fasting for over a year now, and I get to enjoy one (or two) of these on feast days sometimes. It makes all the fasting worth it. I hope to be posting more about fasting day survival tips and feast day recipes coming up. I have taken a 2 year break from blogging, but I am hoping to get back on the horse. Having my son got me real distracted… Hope you enjoy this cake as much as my family and I do! Eat well!

 

Gluten Free Chocolate Cupcake Recipe

Prep Time: 20 min.

Cook Time: 22-25 min.

Cooling Time: About 1 hour

Yield: About 30 cupcakes

Cake Ingredients:

2 cups organic coconut sugar
1-3/4 cups Bob’s Red Mill One to One Gluten Free Flour
1 cup Cocoa
1-1/2 teaspoons aluminum free baking powder
1-1/2 teaspoons baking soda
1 teaspoon mineral rich salt (like this)
2 eggs
1 cup almond milk, coconut milk, or milk of choice
3/4 cup butter (1.5 sticks butter)
2 teaspoons gluten free vanilla extract
1 cup boiling water
Easy Dark Chocolate Frosting (recipe follows)

 

Heat oven to 350°F. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, butter and vanilla; beat on medium speed with mixer for 2 minutes. Stir in boiling water, this batter will be thin. Pour batter into prepared pans. Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center of a few cupcakes comes out clean. Make sure to cool completely. Frost.

Frost with Easy Dark Chocolate Frosting (recipe below).

Special Note: These gluten free chocolate cupcakes will be softer than wheat flour cupcakes, but if toothpick comes out clean, your cupcakes are cooked.

 

Variations for Cake Shape:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Make sure to cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepped pans. Bake 30 to 35 minutes. Cool 10 minutes, then remove from pans to wire racks. Make sure to cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Make sure to cool completely. Frost. About 30 cupcakes.

 

Easy Dark Chocolate Frosting

Yield: About 2 cups

Ingredients:
1/2 cup (1 stick) butter
3/4 cup Cocoa
3 cups organic powdered sugar
1/3 cup milk of choice, I used almond milk
1 teaspoon gluten free vanilla extract

Icing Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. If frosting hardens some before use, whisk vigorously or put in microwave for 8 second increments until softened to spreading consistency.