Serve these dark chocolate gluten- and dairy-free cupcakes for a special birthday or holiday treat. The only dairy in this recipe is the butter in the frosting. For a dairy-free buttercream, try my Whipped Chocolate Frosting. Try decorating these cupcakes with crushed rose petals, crushed freeze-dried raspberries, or fresh raspberries! Organic cane sugar can be used in place of the coconut sugar if you prefer slightly sweeter cupcakes.
Preparation Note
If you plan on making the buttercream frosting recipe for these cupcakes, you'll want to set the butter on your counter for at least an hour to soften beforehand.
Ingredients
Dry Ingredients
1 cups
blanched almond flour
¾ cups
oat flour
¼ cups
tapioca flour
⅓ cups
cacao powder
sifted
¾ teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
½ cups
avocado oil
½ cups
water
(or brewed coffee)
¾ cups
coconut sugar
2 large
eggs
2 teaspoons
vanilla extract
2 teaspoons
raw apple cider vinegar
Frosting
¾ cups
unsalted butter
1 cups
coconut sugar
powdered
¼ cups
tapioca flour
¼ cups
cacao powder
½ teaspoons
raw vanilla powder