Cupcakes are a go-to dessert for many people. They’re easy to make, they come together quickly and they taste better than any store bought cake. But cupcakes are also notoriously hard to make gluten free! That’s why we’ve put together this recipe with only four ingredients: oat flour (which acts as both the base and binding agent), almond flour (for structure), baking soda (to help with rising) and salt (for flavor). You’ll be making this cupcake recipe all week long without any worries about cross contamination or weird texture issues!
Cupcake (Gluten-free diet)
- 2 eggs, separated
- 1/2 cup coconut oil, melted and cooled to room temperature (or any other liquid fat)
- 1/3 cup coconut flour, sifted into a medium bowl (or almond flour)
1 cup oat flour
Oat flour is made from grinding oats into a powder. It’s not the same as oatmeal, which is just rolled oats. Oat flour is gluten free and makes delicious cupcakes!
1 cup oat flour + 1/4 tsp xanthan gum (see notes below)
1 cup almond flour
- 1 cup almond flour
- Almond flour is ground almonds. It’s a great substitute for wheat or other flours, as it has similar properties to regular flour and can be used in any baked good recipe.
1/2 teaspoon baking soda
Baking soda is an alkaline substance that reacts with the acidic ingredients in your cake to create carbon dioxide gas. This helps to rise the cake, making it light and fluffy.
1/2 teaspoon salt
Salt is important for flavor and texture, so do not be afraid of it. As long as you use kosher salt or sea salt instead of table salt, your cupcakes will taste just fine!
1/2 cup coconut oil, melted
Coconut oil is a healthy fat that contains medium chain triglycerides. These fats are more stable at high temperatures than other oils, making them good for baking and frying. Coconut oil can also be used as a replacement for butter or margarine in recipes.
To melt the coconut oil, place it in a small bowl and set aside until just melted (about 1 minute). Add your wet ingredients to this mixture and mix well with an electric mixer until combined but still fluid enough to pour easily into your baking pan without sticking together or curdling up as soon as you start mixing!
1/2 cup honey (or agave nectar)
The honey you use is an important part of your cupcake recipe. Honey, which is sweeter than agave nectar, provides a richer flavor that’s more sophisticated and complex than its counterpart. It also has antibacterial properties that make it better for you than agave nectar because no chemicals are added to it during processing or packaging.
However, there are some drawbacks to using honey instead of agave nectar: it’s more expensive (and harder to find), so if you’re on a budget or just want something simple at home without breaking the bank every time you need some baking supplies then consider sticking with the cheaper alternative!
2 eggs, room temperature
2 eggs, room temperature
Room temperature eggs are easier to beat and will produce a fluffier cupcake. If you’re using fresh eggs, make sure they’re at room temperature before you start.
2 teaspoons vanilla extract
Vanilla extract is a common ingredient in baking and can be made from vanilla beans, or from vanilla beans and alcohol. It’s used to flavor many foods and beverages, such as cakes, cookies, pies and even cocktails!
- 1/4 cup of milk (or soy milk)
- 1 tsp sugar
- 2 teaspoons vanilla extract
8 ounces dark chocolate, coarsely chopped or chips
- 8 ounces dark chocolate, coarsely chopped or chips. We recommend using dark chocolate, not milk chocolate. Milk chocolate doesn’t melt as quickly and can be hard to work with in this recipe—chopped or chip-sized pieces are easier to use here because they melt more quickly; we’ve also found that chips are the most widely available option for gluten-free desserts.
2 tablespoons coconut oil (or butter)
2 tablespoons coconut oil (or butter)
Coconut oil is a healthy fat, which makes it perfect for baking. On the other hand, butter is a saturated fat and contains more calories per gram than coconut oil. Butter is also much better for cooking because it has higher smoke points than coconut oil does—meaning that you can fry or sauté with it without burning the food!
This makes sense since both substances contain similar amounts of saturated fatty acids (the bad kind). However, if you want to bake with either substance then I recommend using unsaturated fats like olive oil or flaxseed meal instead because they’ll hold up better in hot temperatures without turning into greasy messes on your hands before they cool off again after mixing them together into something edible!
- Preheat the oven to 350 degrees. Grease a muffin tin with cooking spray or butter, and set aside.
- Sift together the oat flour, almond flour, baking soda and salt into a large bowl (or mix well with your hands).
- In a separate large bowl whisk together coconut oil (melted), honey (or maple syrup), vanilla extract until combined – don’t overmix!
First, you’ll make the cupcakes themselves. For each cupcake, preheat oven to 350°F and line muffin pan with liners. In a medium bowl, combine all dry ingredients (oat flour through salt) and set aside. Next add melted coconut oil and honey to another bowl along with eggs until they’re well mixed together (but not scrambled). Then add vanilla extract last before adding chocolate chips into mixture as well! Finally pour batter into liners until full (about 2/3 full). Bake for 20 minutes or until toothpick inserted comes out cleanly when tested on top of each one.”
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When baking cakes with gluten-free flour, adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart. If the flour you are using doesn’t already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake.
Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency.
When baking bread, make sure your bread is completely cooked before taking it out of the oven. The best way to do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature.
Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature. This help to avoid the bread sinking.
Bake your bread in the middle of the oven. The top of the oven can be hotter, causing the top of the loaf to rise and cook far quicker than the rest.
When baking pastry, add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble.
Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out. It should be a little sticky before covering and resting in the fridge.
Choose a chilled (or even frozen) hard fat with a high melting point, such as butter or lard.
Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred.
Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly.