I love (grain-free) cupcakes, cake, brownies, well, baked goods of any kind really, for special occasions. Being gluten free, you still have to watch your “gluten free” products. While buying a package of “gluten free” cake mix can be better for your gut and wheat intolerance (yes, we all have in it some form), it certainly is not better for your insulin levels, diabetes risk, etc. Many of the ingredients in those “gluten free” processed products are made with potato or tapioca starch, rice flour, and a whole host of other insulin raising ingredients. In fact, many of these ingredients raise insulin levels more than wheat products or sugars. As William Davis, author of Wheat Belly, says, “avoid gluten free foods if you are gluten free”, but that just goes back to getting away from the processed stuff we all know we should avoid anyway, right?
When I bake, I really like to use either coconut flour or almond flour. They have protein, fiber, a low glycemic level, and well, they’re actually good for your body. For sweeteners, I really love the raw coconut palm sugar. I did use some agave for this recipe, which I don’t use often, but they were for my dad and since he’s use to sweeter things, I really wanted him to enjoy these. I did cut down on the original recipe and added a little coconut palm sugar instead and think they turned out pretty darn good. I think the kids liked them too!
Gluten free vanilla cupcakes with dark chocolate frosting
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 eggs
- ½ cup grapeseed oil (or olive oil)
- ½ cup agave nectar
- 2 tbsp raw coconut palm sugar
- 1 tablespoon vanilla extract
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into cupcake holders in muffin pan
- Bake at 350° for 20 minutes
- Add chocolate frosting
The frosting recipe is below:
- 1/2 cup dark chocolate chips
- 1/4 cup grapeseed or evoo oil
- 1 tbsp agave nectar
- 1/2 tbsp vanilla extract
- pinch celtic sea salt
- In a small saucepan over very low heat, melt chocolate and grapeseed oil
- Stir in agave, vanilla and salt
- Place frosting in freezer for 15 minutes to chill and thicken
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
- Frost over cake, chocolate or vanilla cupcakes or between cookies
Pat - I know at least one person who is a chocoholic. Question is, did she approve? They DO sound good, though.
landriav - Ha! She never got to try them. Too bad we don’t know!
Jennifer Godfrey - One of the perks of being neighbors with the Voigts- we got a taste of these…and they were fantastic! The girls asked when can WE make some of these? Soon!