Chocolate Gluten Free Cupcakes
This chocolate gluten free cupcake recipe is free of the top 9 allergens and quick and easy to make!
Servings: 12 cupcakes
Calories: 165kcal
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum If not already in the gluten free flour blend
- 1 cup sugar
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon vinegar any variety
- 5 tablespoons cooking oil any variety
- 1 ¼ cup cold water
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, xanthan gum (if not already in the flour blend), sugar, cocoa powder, salt and baking soda in a mixing bowl. Add the vanilla extract, vinegar, canola oil and water. Mix well.
- Pour batter into paper liners or muffin tin coated with cooking spray. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
- Allow the cupcakes to cool completely before topping with your favorite frosting. Store at room temperature in an airtight container for 2-3 days or freeze to preserve freshness.
Notes
To make a cake, pour the batter into an ungreased square cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition
Serving: 1cupcake | Calories: 165kcal | Carbohydrates: 28g | Protein: 1.5g | Fat: 6g | Saturated Fat: 0.6g | Sodium: 204mg | Fiber: 1g | Sugar: 17g
