Healthy Gluten-Free Chocolate Cupcakes
If you're craving chocolate but don't want all the excess calories, fat, and sugar, make these Healthy Gluten-Free Chocolate Cupcakes! They’re whole grain, gluten free, and low fat with NO sugar added. Ingredients 91g (⅔ cup) Sweet White Sorghum Flour 64g (⅔ cup) Unflavored Whey Protein Powder 60g (½ cup) Oat Flour 48g (¼ cup) Granulated Erythritol 1 tsp Baking Soda ½ tsp Double-Acting Baking Powder ¼ tsp Salt 1 cup Unsweetened Vanilla Almond Milk 185g (¾ cup) Unsweetened Applesauce 3 Large Eggs 1 tbs Vanilla Extract 2 tsp Liquid Stevia Extract 4 oz Semisweet Chocolate Chips (melted) 42g (3...
If you’re craving chocolate but don’t want all the excess calories, fat, and sugar, make these Healthy Gluten-Free Chocolate Cupcakes! They’re whole grain, gluten free, and low fat with NO sugar added.
Ingredients
- 91g (⅔ cup) Sweet White Sorghum Flour
- 64g (⅔ cup) Unflavored Whey Protein Powder
- 60g (½ cup) Oat Flour
- 48g (¼ cup) Granulated Erythritol
- 1 tsp Baking Soda
- ½ tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 1 cup Unsweetened Vanilla Almond Milk
- 185g (¾ cup) Unsweetened Applesauce
- 3 Large Eggs
- 1 tbs Vanilla Extract
- 2 tsp Liquid Stevia Extract
- 4 oz Semisweet Chocolate Chips (melted)
- 42g (3 tbs) Coconut Oil (melted)
- ½ cup Boiling Water
- 60g (¾ cup) Unsweetened Natural Cocoa Powder
Instructions
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Preheat the oven to 350 degrees Fahrenheit and line your cupcake tins with parchment paper liners (these will stick to paper liners).
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In a medium-sized bowl, whisk together the sorghum flour, protein powder, oat flour, erythritol, baking soda, baking powder, and salt.
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In a small bowl, whisk together the almond milk, applesauce, eggs, vanilla extract, and stevia extract.
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In a large bowl, whisk together the melted chocolate chips and coconut oil. Pour in the boiling water and add the cocoa powder. Whisk until completely smooth (it should look like ganache). Slowly whisk in the other wet ingredients.
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Dump the dry ingredients into the wet ingredients and whisk together until completely smooth. Scoop batter into the prepared tins.
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Bake cupcakes for ~20 minutes, or until the surface of the cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely. Frost and serve! I frosted my cupcakes with Miss Jones Organic Chocolate Buttercream Frosting.
Recipe Notes
I have also made this recipe in 2 8″ cake pans, as well as mini loaf pans. The cakes will bake for 40 minutes, and the mini loaves will bake for 30 minutes.
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Michael Johnson
