Gluten Free Chocolate Cupcakes With Rich Caramel Frosting
Servings
18
Servings
18
Ingredients
Frosting
  • 100g raw cashewscovered with tap water and soaked for 1 hour
  • 125g dried, pitted datescovered with hot water and soaked for 1 hour
  • 2tbsp coconut oilmelted
  • ¼tsp vanilla extract
Cupcakes
  • 1/3cup milk
  • 2tsp apple cider vinegar
  • ½cup buckwheat flour
  • 2tbsp raw cacao powder
  • 1tsp coffee powderregular or decaf
  • 1tsp baking powder
  • 1 egg
  • ½cup rice malt syrup
  • 1tsp vanilla extract
  • 3tbsp coconut oilmelted
  • Shredded coconut or cacao nibs to serveoptional
Instructions
  1. Soak dates and cashews one hour in advance.
  2. Preheat oven to 200°C
  3. Combine milk and vinegar and set aside to curdle.
  4. Dry whisk flour, cacao powder, coffee powder, and baking powder until well combined.
  5. Add egg, rice malt syrup, 1 tsp vanilla, coconut oil and mix thoroughly.
  6. Spoon into mini muffin tray or cupcake cases and bake for 8-10 minutes, until a skewer in the centre comes out clean.
  7. Allow to cool for 5 minutes in the pan, then remove and place on a wire rack to completely cool.
  8. To make the frosting drain and rinse dates and cashews. Place into a food processor with coconut oil and ¼ tsp vanilla. Process until smooth. Pipe frosting mixture onto cooled cupcakes. Decorate with cacao nibs or shredded coconut if desired.
  9. Store in an airtight container. For extended storage, refrigerate frosting separately and pipe onto cupcakes just prior to serving.
Recipe Notes

This recipe makes 18 cupcakes at 155 cal /649kj per cupcake

Fat- 6.9g, Carbs- 21g, Protein- 2.5g

Print Recipe
Gluten Free Chocolate Cupcakes With Rich Caramel Frosting
Gluten Free Chocolate Cupcakes With Rich Caramel Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
Servings
Ingredients
Frosting
  • 100 g raw cashews covered with tap water and soaked for 1 hour
  • 125 g dried, pitted dates covered with hot water and soaked for 1 hour
  • 2 tbsp coconut oil melted
  • ¼ tsp vanilla extract
Cupcakes
  • 1/3 cup milk
  • 2 tsp apple cider vinegar
  • ½ cup buckwheat flour
  • 2 tbsp raw cacao powder
  • 1 tsp coffee powder regular or decaf
  • 1 tsp baking powder
  • 1 egg
  • ½ cup rice malt syrup
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil melted
  • Shredded coconut or cacao nibs to serve optional
Course Snacks
Servings
Ingredients
Frosting
  • 100 g raw cashews covered with tap water and soaked for 1 hour
  • 125 g dried, pitted dates covered with hot water and soaked for 1 hour
  • 2 tbsp coconut oil melted
  • ¼ tsp vanilla extract
Cupcakes
  • 1/3 cup milk
  • 2 tsp apple cider vinegar
  • ½ cup buckwheat flour
  • 2 tbsp raw cacao powder
  • 1 tsp coffee powder regular or decaf
  • 1 tsp baking powder
  • 1 egg
  • ½ cup rice malt syrup
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil melted
  • Shredded coconut or cacao nibs to serve optional
Gluten Free Chocolate Cupcakes With Rich Caramel Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak dates and cashews one hour in advance.
  2. Preheat oven to 200°C
  3. Combine milk and vinegar and set aside to curdle.
  4. Dry whisk flour, cacao powder, coffee powder, and baking powder until well combined.
  5. Add egg, rice malt syrup, 1 tsp vanilla, coconut oil and mix thoroughly.
  6. Spoon into mini muffin tray or cupcake cases and bake for 8-10 minutes, until a skewer in the centre comes out clean.
  7. Allow to cool for 5 minutes in the pan, then remove and place on a wire rack to completely cool.
  8. To make the frosting drain and rinse dates and cashews. Place into a food processor with coconut oil and ¼ tsp vanilla. Process until smooth. Pipe frosting mixture onto cooled cupcakes. Decorate with cacao nibs or shredded coconut if desired.
  9. Store in an airtight container. For extended storage, refrigerate frosting separately and pipe onto cupcakes just prior to serving.
Recipe Notes

This recipe makes 18 cupcakes at 155 cal /649kj per cupcake

Fat- 6.9g, Carbs- 21g, Protein- 2.5g