Gluten-Free Chocolate Cupcakes



Enjoy these chocolatey, moist gluten-free cupcakes that are made with cocoa powder and almond flour. Great for satisfying your sweet tooth without having gluten.

Ingredients:
  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup dairy-free chocolate chips optional

Instructions:

Set the oven to 350F 175C and heat it up

You can line a muffin tin with paper liners

Mix cocoa powder, salt, almond flour, and baking soda in a large bowl with a whisk

Melt the coconut oil and mix it with the honey or maple syrup, eggs, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

You can add chocolate chips if you want to

Fill up each muffin tin cup about two thirds of the way to the top with batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Enjoy these tasty gluten-free chocolate cupcakes after they've cooled down!


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