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Gluten Free Chocolate Cupcakes
Servings:
6
Calories:
262
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
Wet
3/4
cup
of butternut squash,
pureed
2
ounces
of dark chocolate
1/4
cup
of coconut oil,
melted
1
teaspoon
of apple cider vinegar
1/2
cup
of almond milk
2
teaspoons
of vanilla extract
Dry
1/2
cup
of quinoa flour,
or any whole grain flour will do
1/3
cup
of cocoa powder
3/4
cup
of coconut palm sugar
3/4
teaspoon
of baking soda
1/2
teaspoon
of baking powder
1/4
teaspoon
of salt
Instructions
In a large mixing bowl combine all wet ingredients
Add dry ingredients into wet and mix well
Fill cupcake tins 3/4 full with batter
Bake @ 350° for 25-30 minutes. The cupcakes will still be soft to the touch in the center.
Notes
Optional Vegan Chocolate Ganache Frosting
Over a double boiler melt 2 oz dark chocolate
Add 1/4 cup almond milk and 1 tbsp coconut oil
Mix until shiny
Nutrition
Calories:
262
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
10
g
|
Sodium:
306
mg
|
Potassium:
235
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
1860
IU
|
Vitamin C:
3.7
mg
|
Calcium:
65
mg
|
Iron:
2.3
mg