Easy One-Bowl Chocolate Cupcakes
Grain Free, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free, Vegan, Paleo
A rich, velvety, dark chocolate cupcake ranks right at the top of our perfect party foods list, especially when it’s crowned with a fluffy mound of creamy chocolate frosting and when it's Top 9 Allergen-free. After all, it’s only a true party when all your friends get to indulge!
These ultra-moist cupcakes come together in a snap with just a handful of pantry staples, including our naturally gluten-free Cassava Flour, and can be modified to suit a variety of dietary lifestyles and personal preferences.
Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: 25-30 minutes
Yield: about 24 cupcakes
Cake Ingredients
- 3 cups Otto’s Naturals - Cassava Flour, very well sifted before measuring (360 g)
- 2 cups granulated maple sugar (or coconut sugar)
- 1 teaspoon salt
- 2 Tablespoons Otto's Naturals Grain-Free Baking Powder**
- ¾ cup unsweetened cocoa powder (sub carob for AIP)
- ¾ cup avocado oil
- 2 teaspoons vanilla extract
- 2 cups cold water (plus 5-6 Tablespoons more if subbing coconut sugar)
**Note: If you don't have baking powder on hand, you can also use 2 tsp. baking soda in the dry ingredients. Create one more well in the dries and add 2 Tbsp. apple cider vinegar to the well.
Cake Instructions
- Preheat oven to 350°F. Prepare muffin pans with liners.
- Combine cassava flour, sugar, salt, baking powder, and cocoa together into a large bowl. Mix.
- Make two wells. Pour avocado oil into one well and vanilla extract into the second well.
- Pour cold water over all and stir well with a fork.
- Pour into lined muffin tins.
- Bake for 15 to 18 minutes, or until toothpick inserted comes out clean.
- Cool completely. Frost with your favorite icing. Our favorite is right below!
Frosting Ingredients
Grain-Free, Gluten-Free, Nut-Free, Egg-Free
- 1 cup organic, non-hydrogenated shortening
- ½ cup ghee or butter or vegan alternative
- ½ cup maple syrup
- 1-2 Tablespoons cocoa powder (or carob)
Frosting Instructions
- Combine shortening, ghee, maple syrup and cocoa powder in a bowl and whip with a hand blender until light and fluffy.
A tip for bakers in a hurry: unfrosted cupcakes can be fully cooled and frozen for up to 3 weeks, then thawed in the fridge overnight or at room temperature for half an hour. Bring on the sprinkles!
Want to try this recipe but as a layer cake instead? Check out our Wacky Chocolate Cake Recipe!
