Gluten-free Vegan Chocolate Cupcakes – sensitive skin lifestyle

Hi!

Yesterday, I baked these no-fuss healthy cassava flour chocolate cupcakes that are:
– gluten-free
– vegan*
– dairy-free
– egg-free
– grain-free
– nut-free
– refined-sugar free
– banana-free
– no mixer required

*substitute honey with maple syrup.

This recipe was inspired by Otto’s Naturals’ Chocolate Cake recipe – with modifications to the ingredients and portions.

With few & high quality ingredients, these turned out really delicious.
I hope you try it out and enjoy it 🙂

This recipe was inspired by Otto’s Naturals – Chocolate Cake Recipe – I made modifications to the ingredients and portions.

With few & high quality ingredients, these turned out really delicious.
I hope you try it out and enjoy it 🙂

INGREDIENTS (makes 6 cupcakes)
– 120 grams cassava flour
– 1/4 cup raw honey (or sub. maple syrup to make it vegan)
– 1/4 cup unsweetened cocoa powder
– 1/4 cup avocado oil
– 2/3 cup cold water
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking soda
– 1/2 tablespoon lemon juice (or white distilled vinegar)
– 1/4 teaspoon himalayan pink salt (or fine sea salt, or regular salt)
– 1/4 cup vegan dark chocolate

METHOD:
1. Preheat oven to 350 F / 180 C

2. Line standard muffin pan with parchment 6 baking cup liners.

3. In a large mixing bowl, add cassava flour, cocoa powder, baking soda, salt. Mix.

4. Make a well in the middle of the dry ingredients, and add avocado oil, honey, lemon juice, vanilla extract.

5. Add cold water over it and mix it with spoon until homogeneous.

6. Incorporate the chocolate chips.

7. Using the same spoon, fill the cup liners that is in the muffin pan.

8. Bake for 30 – 40 minutes, or until when you insert a tooth pick, it comes out clean. Let it cool & ready to serve.

//If you are going to keep it over night, wrap it in cling wrap.

Published by Catherine