You are in for a real treat today! The other night I had an early morning dream of these cupcakes with the recipe clearly spelled out for me. I was in sort of a lucid dream-like state and knew I needed to write it down. But alas, I have been exhausted caring for my children who have the chicken pox (and Tom who apparently did not have them as a child). So I fell back asleep with them playing on the bed. The next time I awoke I had the recipe in the forefront of my now awake mind. I asked my seven year old, Lily, to run and get me a pen and paper. I quickly wrote it down before it disappeared into my daily routine.
I don't know if it was because I was reading Shirley's GFE blog the other night and looking at her delectable chocolate cake or what - but this type of recipe is not the norm for me. I have never made anything completely from almond flour and vegan nonetheless!
But here it was, so I thought I should at least try it out. Since the only almond flour I had was Bob's Red Mill (a rather coarse blanched almond flour) this is what I used. The result was very tasty and brownie-like but too chunky. I knew there were finer ground almond flours out there, so I googled it. Lucy's Kitchen Shop popped up. I had heard of Lucy before because she is local and has written a Specific Carbohydrate Diet cookbook that was displayed next to our cookbook at our local Co-op when it first came out.
Naturally, I called her up to see how soon I could get some of this very finely ground flour. She was lovely to speak with and I paid over the phone and stopped by her house a few hours later to pick it up!
Today I tried them with my new flour and they are oh so delicious! Simple ingredients but the end result is rich and delicious with a full-bodied chocolate flavor. This cupcake is not for the faint at heart! I had planned on posting my Lemon Poppy Seed Tea Bread for Easter but since this recipe came to me I thought I would share this one.
Now, if you are willing, I would love to know what interests you the most as far as gluten-free baking goes. Vegan? Sugar-Free? Grain-Free? Nut-Free? Everything-Free? Just Gluten-Free? Your feedback will help me with the next book (hint hint) I have been working on. It is near completion with 110 new recipes so far. I am fine-tuning everything (well, not this week) and would love to hear from you! There is a "Comment" section you can click on at the bottom of each post where you can leave a little something for me to read. You can also email me but your note may get lost in the sea of emails I receive. (If I have not responded to an email you sent, I am very sorry, just busy, please send it again!)
Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting
When making these be sure to use a finely ground blanched almond flour like the one mentioned above. I used Dagoba organic cocoa powder which is gluten-free. For the frosting I use Dagoba Chocodrops which are gluten-free and contain no soy lecithin. I use full fat coconut milk for both the frosting and cupcakes. Napa Valley Naturals is the brand of grapeseed oil I use. This recipe makes 12 cupcakes.
3 cups blanched almond flour
1/2 cup cocoa powder
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon xanthan gum
1 cup canned coconut milk
1/2 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Line one 12-cup muffin pan with paper muffin cups.
In a medium-sized mixing bowl whisk together the almond flour, cocoa powder, arrowroot, baking powder, sea salt, and xanthan gum. Use your fingers to break up any lumps from the cocoa or almond flour.
In a separate small bowl whisk together the remaining wet ingredients. Add the wet to the dry and whisk together well.
Spoon batter into prepared muffin pan. Bake for about 25 minutes. Let cool in the pan for a few minutes before transferring to a wire rack to cool. Be careful with them, they are fragile when hot. Source: www.NourishingMeals.com
Chocolate Ganache Frosting
This frosting also came to me in my dream. It is very easy to make, just be sure not to cook at too high a temperature otherwise the chocolate will burn. Now, if you are not interested in chocolate on top of chocolate then you can use the sugar-free frosting in this post instead.
1/2 cup Dagoba Chocodrops (about 3 ounces)
1/4 cup canned coconut milk
2 tablespoons pure maple syrup
Place all ingredients into a small pot and heat over low heat. Stir continuously until melted and thickened, just about 2 minutes. Remove from heat and let cool for about 5 minutes.
Spoon over slightly warm or cooled cupcakes starting from the center. Sprinkle with shredded coconut if desired. Do not chill! Source: www.NourishingMeals.com
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