These Gluten Free Chocolate-Cherry Cupcakes are also grain and dairy free.
Gluten Free Cupcakes Recipes
I have been creating gluten free cupcakes recipes since 2010 when I became 100% gluten free.
And I have made a lot of them, too. Why? Because I love cupcakes; both regular-sized cupcakes and mini ones.
I have played with all different sorts of flour and flavor combinations.
The inspiration for this one came one year around my birthday, which is just prior to Valentine’s Day. Chocolate, extra, chocolate, and then some bright, red cherry to top it off seemed appropriate.
So I created and devoured it. Then, we put it in my book, The Leaky Gut Meal Plan: 4 Weeks to Detox and Improve Digestive Health.
Now, to be clear, in the book, they are called, “Chocolate-Cherry Cupcakes.” I just want you to be confident that these are gluten free. Actually, every single one of the 75 recipes contained in the book is gluten free.
But this isn’t just another gluten free cupcake recipe. This one is also grain and dairy free.
You’ll find these cupcakes on page 143. For now, let’s explore more about them.
Gluten Free Chocolate-Cherry Cupcakes
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Here are the ingredients used in this gluten free cupcake recipe:
- Almond flour
Did you know? Almond meal (made from unblanched almonds) and almond flour (made from blanched almonds) are not the same thing.
Almond meal is darker and has a gritty, grainy texture. And almond flour is lighter and has a softer flour-like texture.This recipe uses almond flour because it’s both gluten and grain free and it’s not coconut flour. Many gluten and grain free cupcake recipes use coconut flour. I wanted to change it up.
- Unsweetened cocoa powder
This is as pure to “real” chocolate as it gets. I love using cocoa powder in chocolate recipes because the only ingredient it contains is 100% cocoa powder. Because there is no sugar added to this, you are able to add any desired sugar to the recipe, in quantities you want.
- Coconut sugar
Coconut sugar makes sense in this recipe because it’s dark, like brown sugar. Since these are chocolate cupcakes, I love the dark, coarser sugar.
- Baking soda
Baking soda is a leavening agent that is activated when paired with something acidic. In the case of these cupcakes, the cherries activate the baking soda.
- Salt
Is there ever a recipe that doesn’t use salt? We use this for enhanced flavor.
- Eggs
Eggs provide structure. If you are vegan and/or can’t tolerate eggs, there are substitutes. When doing gluten-free baking and using a lot of coconut flour, it’s much harder to substitute the eggs. While I have not tested any egg substitutes in this recipe, there is a whole list of egg substitutes HERE.
- Almond extract
Gives the cupcakes an added flavor boost.
- Cherries
These are cherry cupcakes, so we need cherries, yes?!
- Coconut oil
Oil adds richness to the cupcakes. If you prefer to use a different oil, you can also use olive or avocado oil.
Gluten Free Chocolate-Cherry Cupcakes Recipe
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- 5 tablespoons coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ Tablespoon almond extract
- 1 cup cherries, pitted
- ½ cup coconut oil, melted
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
- In a small bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- In a medium bowl, beat the eggs with the almond extract.
- Add the cherries, and smash with a fork until the cherries are lumpy.
- Next, add the dry mixture to the cherries, and stir to combine.
- And then, add the melted coconut oil, and stir until a fudge-like batter forms.
- Fill each cupcake liner about two-thirds of the way with
- the batter.
- Transfer the muffin tin to the oven, and bake until a toothpick inserted into the center comes out clean, for 18 to 20 minutes. Remove from the oven.
What is the Best Flour for Gluten Free Cupcakes?
If you want the honest truth, the best and simplest option is probably just a 1-to-1 gluten-free baking flour. The reason is that it’s already been tested, done, and perfected for you. Here are three brands I have tried and love for 1-to-1 gluten-free baking flour:
- Bob’s Red Mill
- King Arthur
- Now Foods
That said, the gluten-free baking flours are not grain free.
Therefore, many people like to experiment with alternative gluten-free baking flours.
Here is a list of 6 I have used and enjoy.
6 Alternative Gluten Free Baking Flours {that are also grain free}
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- almond flour
- cassava flour
- coconut flour
- green banana flour
- sweet potato flour
- Tigernut flour
I get Bob’s, King Arthur, Tigernut, cassava, coconut, almond, and green banana flour through Thrive Market HERE.
Remember, though, if you use one of the 6 alternative gluten free baking flours, you’ll likely need to do a lot of experimenting.
But this is part of the fun in healing the gut.
You get to explore and create.
So, give these cupcakes a try and let me know your thoughts!
If you liked this post, you might also enjoy:
- Gluten Free Recipe Roundup Nine
- One Pot Kitchari Recipe
- Gluten Free Breakfast Stir Fry {Low-FODMAP Bonus}
Xox,
SKH
You will heal. I will help.
