Kevin’s mom, Renee, visited for two weeks before heading to Germany to see Kevin’s sister. While she was here we celebrated Renee’s birthday. Instead of a gift she’d have to carry on her trip, Kevin and I baked a batch of grain-free chocolate cupcakes and topped them with my fudge frosting.
Renee sometimes worries we’re missing out on treats because of our gluten-free, dairy-free lifestyle.
A batch of rich, flavorful cupcakes proved we don’t have to miss out on delicious baked goods just because we avoid gluten, dairy, grains and nuts.
She loved them—so much that she enjoyed one for breakfast the next several mornings.
With the fudge frosting the cupcakes were light, fluffy and decadently chocolate. Without the frosting they worked perfectly as muffins: moist, under 200 calories each and full of fiber. They weren’t as fudgy plain, but still very satisfying.
Below is the base recipe so you can make them at home. Enjoy them plain as muffins—consider stirring in some dairy-free chocolate chips—or top them with the fudge frosting for a special occasion.
Adapted from Cupcake Project
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- Dry:
- 1/2 cup + 3 tablespoons chickpea flour
- 1/4 cup + 3 tablespoons sugar (see notes)
- 3 tablespoons cocoa powder
- 1 teaspoon gluten-free baking powder
- 1 teaspoon gluten-free baking soda
- pinch sea salt
- Wet:
- 1/4 cup non-dairy milk
- 2 tablespoons egg whites
- 2 tablespoons grape seed oil
- 1 teaspoon pure vanilla extract
- 1/4 cup boiling water
- Preheat oven to 350°F (175°C) and line a 6-cup muffin tin with paper liners. Set aside.
- In a bowl, combine the chickpea flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix thoroughly.
- Add the wet ingredients: non-dairy milk, egg whites, oil and vanilla extract. Stir to combine.
- Pour in the boiling water and stir until fully incorporated.
- Let the batter rest for 1 minute, then divide it among the prepared muffin cups.
- Bake for 23–25 minutes, or until a toothpick comes out clean. Batter made with chickpea flour can be slightly gummy when hot, but the muffins will firm up as they cool to a tender, muffin-like texture.
Vegan and egg-free – To try an egg-free version, replace the egg whites with 2 teaspoons ground flaxseed mixed with 4 teaspoons warm water; let sit for 5 minutes before using. Unsweetened applesauce or mashed banana may also work as substitutes; this has not been fully tested here.
Baking powder/soda – If you use a conventional brand instead of a gluten-free specific brand, consider reducing the amounts by about half and adjust based on your leavening preferences.
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Preheat oven to 350°F and line a 6-cup muffin tin with paper liners. Set aside.
Add the dry ingredients: chickpea flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.
Add the wet ingredients: non-dairy milk, egg whites, oil and vanilla. Mix well, then add the boiling water and stir until smooth.
Let the batter rest for a minute, then divide into the lined muffin tin and bake. Allow the muffins to cool slightly so they set to the right texture.
Bake for 23–25 minutes or until a toothpick inserted comes out clean. Because chickpea flour can be moist when hot, a slight gumminess on the toothpick may not indicate underbaking; the muffins will firm up as they cool to a satisfying texture similar to a traditional muffin.
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