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 good-quality unsweetened cocoa (sifted)
- ½ cup boiling water
- 2 teaspoons organic vanilla extract
- 1½ cups almond meal
- ½ teaspoon baking 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.