Serve these dark chocolate gluten- and dairy-free cupcakes for a special birthday or holiday treat. The only dairy in this recipe is the butter in the frosting. For a dairy-free buttercream, try my Whipped Chocolate Frosting. Try decorating these cupcakes with crushed rose petals, crushed freeze-dried raspberries, or fresh raspberries! Organic cane sugar can be used in place of the coconut sugar if you prefer slightly sweeter cupcakes.
Ingredients
Dry Ingredients
1 cups
blanched almond flour
¾ cups
oat flour
¼ cups
tapioca flour
⅓ cups
cacao powder
sifted
¾ teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
½ cups
avocado oil
½ cups
water
(or brewed coffee)
¾ cups
coconut sugar
2 large
eggs
2 teaspoons
vanilla extract
2 teaspoons
raw apple cider vinegar
Frosting
¾ cups
unsalted butter
1 cups
coconut sugar
powdered
¼ cups
tapioca flour
¼ cups
cacao powder
½ teaspoons
raw vanilla powder
