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Gluten Free Black Forest Cupcakes | occasionallyeggs.com

Gluten Free Black Forest Cupcakes

Grain and gluten free black forest cupcakes, made with coconut flour, are a great alternative to normal black forest cake. Dairy free, made with coconut milk and olive oil, these are a healthier alternative to the classic cake.
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 cupcakes

Ingredients

  • 1/2 cup coconut flour
  • 6 tablespoons cacao or cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup full-fat coconut milk
  • 1/3 cup honey
  • 1 large banana mashed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar

Coconut Whipped Cream

  • 2 cans full-fat coconut milk 400 ml/can
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat the oven to 350F/180C and line or grease a muffin tin.
  2. Sift the coconut flour, cacao, baking powder, baking soda, and salt into a large bowl. It's important to sift it to break up the lumps that often form in coconut flour.
  3. In a medium bowl, whisk the eggs well for about a minute or until very frothy. Combine the olive oil, coconut milk, honey, banana, vanilla, and vinegar, and then add this to the eggs. Keep whisking as you add the oil mixture.
  4. Add the liquids to the coconut flour mix and whisk well. Scoop even amount of the batter into the prepared muffin tin and bake for 22-24 minutes at 350F/180C. They will rise significantly and then fall slightly, but don't worry. Cool fully before topping with the cream.

Coconut Whipped Cream

  1. Chill the cans in the fridge upside down overnight beforehand. It's best to stick the bowl and the mixing attachment in the fridge or freezer for a few minutes before you start whipping too.
  2. Open the cans, scoop out the hard white part, and add it to a large bowl. Reserve the remaining liquid for something else. Add the maple syrup and vanilla. Whip at a high speed for about five minutes, or until peaks form.
  3. Serve the cupcakes with a scoop of whipped cream and a few cherries. I used regular jarred sour cherries, which you should be able to find in most good supermarkets. Please don't use maraschino cherries for black forest cake.

Notes

1. I chose olive oil instead of coconut because the cupcakes need to be refrigerated once topped with the coconut cream. They don't get as dense in the fridge with olive oil. You can substitute coconut if you plan on eating them immediately.