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Easy One Bowl Top 8 Allergen Free Chocolate Cupcakes (GF, Grain-Free, Dairy-Free, Vegan)

Easy One Bowl Top 8 Allergen Free Chocolate Cupcakes (GF, Grain-Free, Dairy-Free, Vegan)

Easy One Bowl Top 8 Allergen Free Chocolate Cupcakes

Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegan

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A rich, velvety, dark chocolate cupcake ranks right at the top of our perfect-for-any-party wish list, especially when it’s crowned with a fluffy mound of creamy chocolate frosting, and most especially when it also happens to be Top 8 allergen free (because it’s only a party when all your friends get to indulge). These ultra-moist mini desserts 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. A tip for time-crunched bakers: 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!!

Cupcake Ingredients

  • 340 grams Otto’s Naturals – Cassava Flour (or 2 1/2 cups)
  • 2 cups granulated maple sugar (or coconut sugar)
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ¾ cup unsweetened cocoa powder (sub carob for AIP)
  • ¾ cup avocado oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water (plus 5-6 tablespoons more if subbing coconut sugar)

Cupcake Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Prepare muffin pans with liners.
  2. Combine Otto’s Naturals – Cassava Flour, sugar, salt, baking soda, and cocoa together into a large bowl. Mix.
  3. Make three wells. Pour avocado oil into one well, apple cider vinegar into second, and vanilla extract into third well.
  4. Pour cold water over all and stir well with a fork.
  5. Pour into lined muffin tins.
  6. Bake for 15 to 18 minutes, or until toothpick inserted comes out clean.
  7. Frost with your favorite icing. Recipe for ours is below.

Frosting Ingredients

Egg-Free, Gluten-Free, Grain-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

  1. Simply combine shortening, ghee, maple syrup and cocoa powder in a bowl and whip with a hand blender until light and fluffy.

Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: 25-30 minutes

Want to try this recipe but make a cake instead, check out our Vegan Grain-Free Chocolate Cake Recipe!