Fudgy Grain-free Vegan Chocolate Cupcakes
Fudgy Grain-free Vegan Chocolate Cupcakes- these cupcakes are so moist and decadent, you would never guess they’re vegan and paleo. Comes together with just 9 ingredients and one bowl!
One of the most common questions I get with my baking recipes is…how can I substitute the almond flour?
I’m not sure if it’s because many of you are in search of nut-free recipes or because it tends to be on the pricier side, but the good news is that this particular recipe does not require almond flour.
In fact, it only requires one kind of flour which happens to be naturally gluten-free, grain-free, and nut-free. I’ll give you a hint: it’s not coconut flour. ;)
WHAT IS CASSAVA FLOUR?
These little chocolate beauties are made with cassava flour. If you’re familiar with tapioca flour, they are actually both sourced from cassava root, however tapioca is more like the processed white flour version while cassava flour is produced from the entire root. It’s starchy texture and neutral flavor make it a great grain-free alternative in recipes that call for traditional wheat flour.
Even though cassava is inherently grain-free and gluten-free, some companies risk cross contamination through the manufacturing process. Bob’s Red Mill makes sure to avoid this by handling their gluten-free flours in a dedicated gluten-free facility and testing them in their quality control laboratory using the ELISA Gluten Assay test. So whether you’re baking for yourself or a loved one that has celiac, you can rest assured that Bob’s Red Mill certified gluten-free flours are safe to consume.
HOW TO MAKE FUDGY GRAIN-FREE CUPCAKES
So the best part about these cupcakes is that they are RIDICULOUSLY EASY to make. I’m talking:
- One Bowl
- 9 ingredients (one of which is water)
- No fancy equipment required
It’s as simple as:
- Whisking together the cassava flour with coconut sugar, cocoa powder, baking soda and salt.
- Creating three wells in the flour. Adding the melted oil to one, the vinegar the second and the vanilla to the third.
- Pouring water over top of it all and whisking until the batter is smooth.
- Then you just transfer the batter to the pan, bake and they’re good to go! Hardest part is waiting for them to cool.
NOTE ABOUT COOLING TIME AND FROSTING
When testing these cupcakes I found that the texture drastically improved the next day. Because of that I recommend making them a day in advance and doing your best to avoid eating them as soon as they come out of the oven. I know, it’s hard!
If you decide to make the chocolate coconut cream frosting I have in the photos you will also need to prep that a day in advance. It’s as simple as melting a can of coconut milk and a bag of chocolate chips together then putting it in the refrigerator overnight. I wrote more specific directions in the notes of the cupcake recipe for you.
The next day, all you have to do is whip the frosting and pipe it on the cupcakes!
WANT MORE RECIPES USING CASSAVA FLOUR?
- Cassava Flour Chocolate Chip Banana Muffins
- Seriously Delicious Cassava Flour Brownies
- Cassava Flour Chocolate Chip Blondies
- Cassava Flour Tortillas
- Vegan Paleo Zucchini Bread
- Vegan Paleo Peach Cobbler
- Thick & Chewy Vegan Paleo Chocolate Chip Cookies
Fudgy Grain-free Vegan Chocolate Cupcakes
- Preheat oven to 350°F then grease or line a muffin tin for 12 cupcakes.
- In a large bowl, whisk together the cassava flour, coconut sugar, cocoa powder, baking soda and salt.
- Create a large well in the center of the bowl then add the oil, vanilla and apple cider vinegar. Pour the water over top and stir a few times to combine. The batter will be lumpy. Use a whisk to vigorously beat until smooth.
- Transfer the batter to the muffin tin filling each one a little more than 3/4 full. Bake in the oven for 15-18 minutes, or until a toothpick comes out clean when stuck in the center.
- Allow to cool completely (for at least 6-8 hours) before icing. If you eat them too soon they will seem undercooked and might stick to the pan or liners. Allow them to cool for a while will change the texture quite a bit. I prefer to make them a day in advance (along with the frosting), allow them to cool for a few hours, then store them in a sealed container on the counter. They can also be frozen for up to 3 months when cooled and properly sealed.
This post was created in partnership with a brand that I have worked with for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.