These gluten free chocolate cupcakes are my go-to anytime something needs to be GF – they were the ‘healthy’ option at my sister’s wedding several years ago, and make a lovely simple dessert. While the original recipe was black forest style, with jarred cherries, they didn’t use kirsch. These are simple GF chocolate cupcakes, topped with whatever fruit you like.
Apart from being gluten and grain free, these little cakes are also completely dairy free, and low in added sugar. Sweetened with honey and banana, they have a rich chocolate flavour from the high cocoa content. Top with coconut whipped cream or vegan chocolate ganache for a true cupcake.
Ingredients
Ingredient Notes and Substitutions
- Cocoa powder: not drinking cocoa – make sure it has no milk powder or sugar in the ingredient list. The cupcakes are better with cocoa powder, but raw cacao can be used in a pinch. It makes them slightly bitter and lighter in colour but works.
- Banana: the riper the banana, the sweeter the cupcakes will be. You could probably substitute something like yogurt here but I haven’t tested this, and the banana is barely noticeable.
- Oil: olive or melted coconut. Coconut oil makes for more solid cupcakes, better for transporting, but olive is better for a softer crumb.
- Coconut milk: I don’t recommend using another non-dairy milk in place of coconut. This is essentially equivalent to using whipping cream, and the batter is doesn’t work with an alternative like oat milk.
- Honey: liquid and creamed can both be used. Substitute maple syrup if necessary, but note that the cupcakes will be less sweet.
Step by Step
Step 1: sift the dry ingredients into a large mixing bowl.
Step 2: in another bowl, whisk the wet ingredients to combine.
Step 3: add the wet ingredients to dry.
Step 4: mix until a smooth batter forms.
Step 5: portion the batter into muffin cups.
Step 6: bake for just over 20 minutes, or until they pass a skewer test.
Recipe Notes
As mentioned above, please note that coconut flour absorbs a lot of liquid. It seems like too little dry to wet ratio, but it’s what’s needed. Coconut flour also has a more noticeable texture (more like whole wheat flour) so keep that in mind with these cupcakes.
I find that the baking cups often come right off after baking these – no sticking – so keep them to be reused for other chocolate cupcakes. You can, of course, grease the muffin tin instead.
How to Store
Storage: keep in a sealed container for up to three days in the refrigerator.
Freezing: place cooled cupcakes, without any toppings, in an airtight container and freeze for up to three months. They will be slightly more delicate after being frozen.
Newsletter
Expert Tips
- Think about storage: if you plan on topping all the cupcakes and then refrigerating to serve later, make them with olive oil. They’ll be too hard after refrigerating if made with coconut oil.
- Use room temperature eggs: this is key if using melted coconut oil, as cold eggs will cause it to solidify, but always a good idea.
- Know your flour: if you haven’t baked much with coconut flour, don’t be concerned by the small amount needed! Coconut flour absorbs a lot of moisture so you only need a little bit. This is also why it can’t be substituted for other flours without some careful testing.
More Gluten-Free Desserts
No-Bake Chocolate Caramel Shortbread Bars
Vegan Gluten Free Banana Bread
Plum Crisp with Oatmeal Streusel
Coconut Milk Rice Pudding
If you make these Chocolate Coconut Flour Cupcakes or any other dairy-free dessert recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Gluten Free Chocolate Cupcakes
Ingredients
- 70 grams coconut flour
- 35 grams cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs room temperature
- 60 ml olive oil OR 60 grams (¼ cup) coconut oil
- 115 grams full-fat coconut milk
- 80 grams honey
- 1 ripe banana mashed
- 1 teaspoon pure vanilla extract
- Coconut Whipped Cream for topping
- Vegan Chocolate Ganache for topping
Instructions
- Preheat the oven to 180°C (350°F) and line or grease a 12-cup muffin tin.
- Sift the coconut flour, cacao, baking powder, baking soda, and salt into a large mixing bowl. It’s important to sift it to break up the lumps that often form in coconut flour.70 grams coconut flour, 35 grams cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon sea salt
- In a medium bowl, whisk the eggs well for about a minute or until very frothy. Add the olive oil, coconut milk, honey, banana, and vanilla, and whisk to mix well.3 large eggs, 60 ml olive oil OR 60 grams (¼ cup) coconut oil, 115 grams full-fat coconut milk, 80 grams honey, 1 ripe banana, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the coconut flour mix and whisk well. Don’t worry about over mixing gluten-free batter.
- Divide the batter equally among the muffin cups, and bake for 22-24 minutes. The centre of the cupcakes will still be slightly soft to the touch but will be cooked.
- Cool for a few minutes in the tin before removing and cooling fully on a rack before topping.Coconut Whipped Cream, Vegan Chocolate Ganache
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in February 2015. It has been updated most recently as of August 2021.
Occasionally Eggs
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.
Find vegetarian staples, refined sugar free desserts, and hundreds of vegan recipes. All OE recipes are vegetarian, dairy free, and refined sugar free.
Jen says
Hi! Can I use this same batter to make a whole cake! Also can I make this gluten-free?
Alexandra Daum says
Hi Jen, I’ve heard from readers that they’ve used this recipe to make a cake, but I’ve never tried it, so I can’t advise. The cupcakes are already gluten-free so no changes need to be made for that.
Laura says
Could you possibly provide the nutritional information? thank you for the great recipe
Alexandra | Occasionally Eggs says
Hi Laura! I’ve updated the recipe card with the automated nutritional information, which is supposed to be fairly accurate. Hope that helps!