Gluten-Free Chocolate Cake or Cupcakes

This recipe is adapted from Hip2Save

Wet Ingredients:

  • ¼ cup melted coconut oil
  • ¾ cup almond butter (or ¼ peanut butter and ½ almond butter… too much pb will change the flavor, whereas almond butter doesn’t dominate the flavor)
  • ½ cup honey
  • 1 full dropper liquid Stevia (sometimes I omit forget this)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 ripe banana

Dry Ingredients:

  • 1/3 cup (heaping) unsweetened cacao powder (I find Hershey’s Special dark cacao tastes best)
  • 1/2 teaspoon salt
  • 1 heaping teaspoon baking soda

Directions:

  1. Throw wet ingredients in a Vitamix. Blend everything until smooth.
  2. In a bowl, mix dry ingredients. (sometimes most of the time I just throw them directly into the Vitamix, hand stir and then blend on low for a few seconds)
  3. Combine the wet with the dry ingredients and stir until everything is incorporated
  4. Bake
    • 8×8 Cake:  Bake at 325 for 30 to 35 minutes
    • 12(+) Cupcakes: Bake at 350 for about 20 minutes (do not overfill the cupcakes; the more they are filled, the more they will fall.)
    • 24 (+) mini-cupcakes Bake at 350 for 15-20 min

Colin at Hip2Save notes that the cake and cupcakes will rise and fall.  This is normal.  

I usually melt chocolate chips as the “icing” and refrigerate or freeze until we eat them.

One thought on “Gluten-Free Chocolate Cake or Cupcakes

  1. Pingback: How We Do Gluten and Dairy Free | Creative Solutions by Julie

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