This gluten-free version of the Hostess Cupcake is suitable for birthday celebrations or an afternoon treat. The secret ingredient is mashed avocado, which brings richness to the flavor and texture. Even if you have an aversion to avocado, be sure to try this – you’ll be amazed how the avocado enhances the flavor of the cacao.
Gluten-free Chocolate Cake
Andrea Fabry
Gluten-free Chocolate CakeThis recipe blends raw cacao with avocado which makes for a rich and flavorful cake.
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Ingredients
- 2 large avocados - mashed
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons coconut manna or coconut cream
- 2 eggs
- 1/4 cup coconut flour
- 2 cups almond meal, ground almonds or almond flour
- 1 teaspoon baking soda
- 1/4 cup raw cacao powder
- 1/2 teaspoons sea salt
- 1/4 cup raw cacao nibs (optional)
- sweetener of choice - 2 tablespoons non-GMO xylitol, liquid stevia or raw honey
- Frosting
- 1/2 cup palm shortening
- 1/4 cup coconut manna or coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- sweetener to taste (options include xylitol which must be dissolved ahead of time, liquid stevia, or raw honey)
Instructions
- Preheat oven to 350 degrees.
- Place mashed avocado in food processor and pulse till creamy.
- Add coconut oil, vanilla extract, coconut manna, sweetener and eggs.
- Pulse to combine.
- Combine ground almonds, coconut flour, cacao powder, salt and baking soda in large bowl.
- Add cacao nibs if using.
- Combine avocado mixture with dry ingredients in bowl.
- Blend using a spatula. The mixture will be very thick!
- Spoon batter into muffin liners or into a loaf pan lined with parchment paper.
- Bake for 30-40 minutes for cupcakes or 40-50 minutes for loaf pan - until toothpick or knife inserted into the cake comes out clean.
- Allow to cool on rack before frosting.
- This will make 6-8 cupcakes.
http://it-takes-time.com/2014/07/12/gluten-free-chocolate-cupcakes/
This recipe blends raw cacao with avocado which makes for a rich and flavorful cake.
Save Recipe
Ingredients
- 2 large avocados - mashed
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons coconut manna or coconut cream
- 2 eggs
- 1/4 cup coconut flour
- 2 cups almond meal, ground almonds or almond flour
- 1 teaspoon baking soda
- 1/4 cup raw cacao powder
- 1/2 teaspoons sea salt
- 1/4 cup raw cacao nibs (optional)
- sweetener of choice - 2 tablespoons non-GMO xylitol, liquid stevia or raw honey
- Frosting
- 1/2 cup palm shortening
- 1/4 cup coconut manna or coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- sweetener to taste (options include xylitol which must be dissolved ahead of time, liquid stevia, or raw honey)
Instructions
- Preheat oven to 350 degrees.
- Place mashed avocado in food processor and pulse till creamy.
- Add coconut oil, vanilla extract, coconut manna, sweetener and eggs.
- Pulse to combine.
- Combine ground almonds, coconut flour, cacao powder, salt and baking soda in large bowl.
- Add cacao nibs if using.
- Combine avocado mixture with dry ingredients in bowl.
- Blend using a spatula. The mixture will be very thick!
- Spoon batter into muffin liners or into a loaf pan lined with parchment paper.
- Bake for 30-40 minutes for cupcakes or 40-50 minutes for loaf pan - until toothpick or knife inserted into the cake comes out clean.
- Allow to cool on rack before frosting.
- This will make 6-8 cupcakes.
*Dissolve xylitol in a small amount of liquid on the stove. I combine 3 tablespoons xylitol with 1/8 cup kombucha. Water will work. I add 1 teaspoon of grass fed gelatin to make a nice syrup. The gelatin helps the whipping process.
To fill cupcakes with white frosting, cut a small hole with a serrated knife in the center of each. Add white frosting to the middle and allow some to drizzle onto the sides. I did this while the cupcakes were warm to get more of the drizzling effect.
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This sounds amazing, Andrea! I love hiding avocados in stuff. 😉
I think I’m going to change the name to Sneaky Mom Cake. 🙂
I think you can call them Shannon’s Favorite Ones! 😛 SO yummy!!
That has a nice ring too, Shannon Marie. 🙂
Great idea! We are allergic to eggs so I’m going test this out with some alternatives. Pinned it and I will let you know if I land on the perfect egg sub for this recipe. 🙂 Oh how I used to love a hostess cupcake … you are talking me back to my days at summer camp. 🙂
I would love to hear back! I could add to the post.
Those look delicious! I will have to try these. Pinning for later!
This looks so yummy, especially for my granddaughter who has celiac disease and is moving in with me! I am allergic to nuts so I cannot use almond flour. Is there a suitable alternative?
Thanks!
My daughter is allergic to nuts and can eat almonds if they are soaked. (Of course I’m not assuming the same is true for you – just mentioning.) Coconut flour works – but use much less of it. Or combine garbanzo flour with coconut flour. Buckwheat, millet, quinoa flours can also work.
Interesting! I’ve heard of avocado and chocolate together before, but I have a hard time getting my head around it. Will definitely bookmark this for future use!
Thanks Doreen! It truly is an adjustment to imagine the combination.