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Gluten Free Chocolate Cupcakes

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Baking has been one of the things I’ve really enjoyed recently! This gluten free cupcake recipe is super simple and the ingredients are easy to get hold of!


Gluten Free Chocolate Cupcakes

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Ingredients

  • 200ml almond milk
  • 4 tbsp lemon juice
  • 65g melted coconut oil
  • 1 tsp vanilla extract
  • 160g gluten free plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60g smooth peanut or almond butter
  • 175g caster or coconut sugar
  • 40g cacao powder
  • For the frosting
  • 75g dairy free butter
  • 200g icing sugar
  • 4 tbsp cacao powder
  • Pinch of salt
  • 2 tbsp water
Prep Time
Serves
12

Instructions

  1. Preheat the oven to 170oc and line a cupcake tray with cases (I use silicone ones)

  2. Combine the almond milk and lemon juice, set aside for 10 minutes

  3. Add the wet ingredients to the food processor, including the lemon mixture

  4. Sieve in the remaining cupcake ingredients

  5. Pulse the processor until you have a smooth cake batter

  6. Divide the batter between the cases, bake for 20 minutes or until a skewer comes out clean

  7. Leave the cupcakes to cook in the tin until it is cool enough to touch

  8. Remove and place them on a cooling rack

  9. Once cooled, place all the icing ingredients in a bowl and beat until thick and creamy using an electric whisk

  10. Spread or pipe the icing over the cupcakes, topping them with anything of your choice (I used a gluten free version of malteasers)

Ruth Crump


Read more posts by Ruth Crump