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I’ve been living the gluten free life for about 7 months now after my doctor confirmed that I was gluten intolerant. When I was first diagnosed, I was pretty bummed about the prospect of life without flour. I really didn’t know much about gluten free foods, or how to prepare them, I imagined my life would be filled with boring, tasteless food. I could not have been more misinformed, thank goodness!
Once I understood the many alternatives to wheat flour, I found that I could still enjoy a lot of the foods I always had, they would just have to be created slightly differently. While I am still learning and experimenting, I have found a few recipes that I absolutely love.
This chocolate cupcake recipe was originally a cake recipe by Nigella, who, as far as I am concerned, is the queen of baking yummy treats. I didn’t want a whole cake though, I prefer smaller treats that I can store for later, and having baked this exactly to Nigellas ingredients in the past, I knew I was not that fond of the olive oil taste, so I changed the oil to a regular vegetable oil.
Anyway, this is the recipe, I hope you love it as much as we do.
- ⅔ cup vegetable oil
- 1/4 cup cocoa powder (sifted)
- ½ cup boiling water
- 2 teaspoons vanilla extract
- 1½ cups almond meal
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 1 cup caster sugar
- 3 large eggs
- Preheat your oven to 170°C/gas mark 3/325ºF.
- I recommend using cupcake cases so you don't need to grease a pan.
- I combined all the dry ingredients into a large mixing bowl.
- Then I added the wet ingredients and mixed them all together with a hand held mixer on high.
- Pour the thick batter into the cupcake cases you have already prepared in a tin.
- Bake for 12 minutes. Test the cupcakes before you remove them from the oven.
- Place them on a wire cooler for 10-15 minutes to cool.
Loved this recipe? Don’t forget to pin it so you can find it when you need it. While you’re at it, feel free to follow my Recipes Board so you can always find my recipes.