Vegan Gluten-free Sugar-free Chocolate Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 cup unsweetened chocolate powder1 cup Bob's Red Mill All Purpose gluten-free flour½ cup potato starch¼ cup arrowroot2 ½ teaspoons baking powder¼ teaspoon baking soda½ teaspoon xanthan gum¼ teaspoon Celtic Sea salt1/2 cup melted coconut oil½ cup agave½ cup Swerve or ZSweet½ cup plain soy yogurt1 tablespoon vanilla1 tablespoon chocolate extract1 cup hot water
Preheat the oven to 325 degrees. In a medium bowl, whisk together the cacao or chocolate powder, flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt; set aside.
In a stand-up mixer with paddle attachment, blend the melted coconut oil, agave, soy or coconut yogurt, vanilla and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 more minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
Pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when they bounce back when gently touched in the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
In a stand-up mixer with paddle attachment, blend the melted coconut oil, agave, soy or coconut yogurt, vanilla and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 more minutes.
Line a 12-cup muffin tin with foil or silicon liners. Or use a silicon muffin tin placed on a baking sheet.
Pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when they bounce back when gently touched in the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user KELLYKEOUGH.
Nutritional Info Amount Per Serving
- Calories: 199.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 326.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.5 g
- Protein: 2.5 g
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