Paleo Chocolate Cupcake Recipe

Paleo Chocolate Cupcake Recipe
Staff Writer
Paleo Chocolate Cupcake

Elana Amsterdam

Paleo Chocolate Cupcake

In my quest for the perfect gluten-free chocolate cupcake, I made these five times. In one day. Luckily, my boys and their glutenoid friends happily scarfed down the "failures." Here, I share with you my success.

Directions

For the frosting

In a small saucepan over very low heat, melt the chocolate in the grapeseed oil. Stir in the agave, vanilla extract, and salt. Remove from heat, transfer to a container, and place in the freezer for 15 minutes to chill and thicken. Remove from the freezer and whip frosting with a handheld mixer until it is thick and fluffy.

For the cupcake

Preheat the oven to 375 degrees.

In a medium-sized bowl, combine the coconut flour, cacao powder, salt, and baking soda. In a large bowl, blend together the eggs, oil, and agave nectar. Thoroughly mix the dry ingredients into the wet ingredients.

Line a cupcake tin with paper liners and scoop a scant ¼ cup of the mixture into each tin. Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes. Remove from the oven, let cool, and cover with vegan "buttercream" chocolate frosting.

Nutrition

Calories per serving:

297 kcal

Daily value:

15%

Servings:

10
  • Carbohydrate, by difference 21 g
  • Protein 2 g
  • Total lipid (fat) 23 g
  • Vitamin A, IU 36 IU
  • Vitamin A, RAE 2 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 2 IU
  • Beta-sitosterol 3 mg
  • Caffeine 2 mg
  • Calcium, Ca 6 mg
  • Campesterol 1 mg
  • Carotene, beta 1 µg
  • Cholesterol 2 mg
  • Choline, total 1 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 16 g
  • Fiber, total dietary 1 g
  • Fluoride, F 2 µg
  • Folate, total 13 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 16 mg
  • Phosphorus, P 36 mg
  • Phytosterols 13 mg
  • Potassium, K 75 mg
  • Proanthocyanidin 4-6mers 8 mg
  • Proanthocyanidin 7-10mers 5 mg
  • Proanthocyanidin dimers 3 mg
  • Proanthocyanidin polymers (>10mers) 16 mg
  • Proanthocyanidin trimers 2 mg
  • Selenium, Se 1 µg
  • Sodium, Na 181 mg
  • Starch 2 g
  • Stigmasterol 1 mg
  • Sucrose 3 g
  • Sugars, total 11 g
  • Theobromine 26 mg
  • Water 13 g
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