Oh!! So exciting!! I did it! I came up with a wonderfully delicious, holds together, tastes moist and chocolatey CUPCAKE! Who doesn’t get all jazzed about a cupcake?
I decided to make these ones simple, frosting free, I did add a few chocolate chips, which are totally optional, to this batch. These are the real deal in mine AND my families opinions. Everyone here loves them, even my teen son who can and does eat everything! He’s my scale, if he says its delicious and asks to eat my THM treats, I know I have hit it with a recipe. This ones a big hit!
I am so excited to share this with you! This recipe is EGG free, dairy free, almond free, gluten free, sugar free….it’s just amazing. It could use a little protein if you’re having it as a snack, but for dessert after a good protein rich dinner, it can stand on it’s own. Or it can stand with another cupcake, because I definitely have two. Yum.
Chocolate Cupcakes – S
Makes 12 regular size cupcakes
1/2 Cup Cashew Flour (Almond would work)
1/2 Cup Flax Meal
1/2 Cup Oat Fiber (THM brand is certified GF)
1/2 Cup Coconut Flour, make it a slightly rounded cup
1/2 Cup THM Sweet Blend (any other sweetener I suggest doubling)
2/3 Cup Cocoa Powder
4 Doonks THM Stevia
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups on plan milk of choice
1 Single Serve Container UNSWEETENED apple sauce (4oz)
2 teaspoons vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine dry ingredients in large bowl, mix well with a whisk. Combine liquid ingredients. Add liquid into dry and combine well.
If you would like to add chocolate chips, Lily’s are on plan, I add about 2/3-1 cup to the batter at this time and fold in.
Prep pans with liners, grease or if you are using a silicone style, no prep is necessary. Distribute the batter evenly between the 12 cupcakes. Bake for 35 minutes.
Allow to cool at least 10-15 minutes before removing from pan. These need a little time to set up. I have topped with a dollop of whip cream, coconut cream, slim belly jelly. They would make a fabulous trifle, or even cut in half and fill with cream and eat like a fabulous sandwich!
I have found a wonderful frosting glaze recipe, it would go FABULOUSLY on these cupcakes and is dairy free! Dairy Free Chocolate Sauce
When it sits in the fridge for a few hours it turns into a thick frosting! YUM!
Cool and enjoy!!
With Joy ~ Tina
Tina, these are wonderful! I topped mine with whipped coconut cream and crushed strawberries. Thanks for all the time you put into creating and posting on plan foods that are allergy friendly and simple to make.
Oh Yay!! I am just thrilled to hear you enjoy them! I enjoy them the exact same way you do!! <3 Thank you for your kind words. 🙂
Tina, what could I sub for oat fiber/flour? No almonds allowed either. Thank you!!!
You cant use oat fiber huh? I have never tried it with anything else, my guess is psyllium should work in its place. Many folks sub it in for the fiber.
If you try it I would be curious to know! 🙂
what could you substitute the nut flour for?
Any nut or seed flour should work fine as a sub in this recipe. 🙂
These were lovely! I just made them for my son’s birthday. A bit crumbly and caved in a bit, but better than I would expect from these flours without using eggs. We skipped the chocolate chips and I iced with the peanut butter icing from THM’s peanut lover’s trimtastic cake. So good! Thanks for sharing a great recipe!
Well I’m so glad overall they worked for you! The peanut butter frosting sounds AMAZING! happy birthday to your son!