Chocolate Cupcakes (Egg, Dairy & Gluten Free)

A dear friend of mine is sensitive to both eggs and dairy which lead me to create this chocolate muffin recipe for her. I used ground chia seeds and water as the egg replacement which worked really well. The coconut oil chocolate icing is a favourite in my household.

Chocolate Cupcakes- Egg, Dairy & Gluten Free

Ingredients 

Muffin

For the egg replacement use 3 tbsp of ground chia meal and 5 tbsp of water, mix well

1 cup organic blanched almond flour

3/4 cup organic desiccated coconut

1/4 cup organic virgin/extra virgin coconut oil

3 tsp organic cacao powder

1/4 tsp unrefined sea salt

1 tsp organic baking soda

1 1/2 tsp organic baking powder

1/4 cup water

2-4 tbsp organic raw honey, B grade maple syrup or brown rice syrup for a fructose free version

Icing

3/4 cup organic virgin/extra virgin coconut oil

1 1/2 tbsp organic cacao powder

2 tbsp organic cacao butter or coconut butter

1 tbsp raw organic honey

Method

1) Preheat the oven to 176 °C (350 F). Put all the dry ingredients into a bowl and mix until combined.

2) Add the chia mix, you will need to mix quite vigorously, otherwise you can usr a food processor. Add the water, oil and the sweetener and mix until well combined

3) Pour into muffin liners, it will make about 9 muffins. Bake for about 15-20 minutes or until just brown on top

For the icing- put all ingredients into a food processor (I use a mini one) and blend for about 5 minutes. Put into the fridge for about 20 minutes to harden a little before icing the cupcakes.

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