I went searching for a chocolate cupcake recipe that uses coconut flour today in the effort to find something with some semblance of nutrition that my child will actually eat (and something I can have that’s sweet and doesn’t contain wheat).
I found a recipe for gluten free cupcakes at Elana’s Pantry, a site I’ve just discovered today. Coconut flour is very different to cook with than regular flour. It isn’t just a matter of substituting coconut in place of regular flour (like I have been for the commercial gluten free flour) so I needed a dedicated recipe.
I have made a few substitutions to the original recipe – coconut oil instead of grape seed oil, honey instead of agave and himalayan pink salt instead of celtic sea salt.
Chocolate Cupcakes
Ingredients:
1/4 cup coconut flour
1/4 cup raw cacao powder
1/4 teaspoon himalayan pink salt
1/2 teaspoon bi-carb soda
3 eggs
1/4 cup coconut oil
1/2 cup raw honey
Method:
- Sift coconut flour, raw cacao powder, salt and bi-carb soda into a medium mixing bowl.
- In a large mixing bowl, combine eggs, coconut oil and honey.
- Add the dry ingredients to the wet ingredients and store until completely combined (it takes a bit of stirring because at first it doesn’t look like the dry ingredients are being incorporated into the wet ingredients – they eventually come together.
- Place cup cake papers into your cupcake pan (I used mini cupcake papers and pans).
- Fill cup cake liners almost to the top (I found it took about 1 tablespoon of batter and rose just over the patty case)
- Bake at 190°C for 20-22 minutes
- Cool and ice if desired.
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