Gluten Free Chocolate Cupcakes



These Vegan Gluten Free Chocolate Cupcakes are moist, devilishly chocolaty,  simple to make, and pretty in a homey sort of way.  I’m pretty sure you’re going to want them in your life!


They’re made with almond flour, and they get their moistness from olive oil and their sweetness from pure maple syrup.  The mousse-like frosting is equally simple to make.  It’s made with avocado, cocoa powder, and sweetened with pure maple syrup.


Unlike most frosting recipes, there’s no powdered sugar here…so no sugar rush and subsequent crash either!  This avocado chocolate mousse is chocolaty rich, soft, creamy and seductively silky.  And, don’t worry…the cocoa and pure vanilla extract masks any flavor of the green fruit.  In fact, don’t tell a soul what the frosting is made of and let them guess for themselves.  Then watch their mouths fall to the floor when you tell them this luscious chocolate bliss is made from avocado.  These cupcakes are a total win!  Not only are they totally delicious, they’re loaded with nutritional benefits your body will appreciate!


Truth-be-told these Vegan Gluten Free Chocolate Cupcakes are delicious without any frosting at all.  Have them with a cup of coffee or your favorite green tea for breakfast and call the them muffins.  After you make a batch of this frosting, you’ll be hard-pressed to have enough left over to actually adorn the cupcakes with.

These healthy chocolate cupcakes are perfect to serve on special occasions, or no occasion at all.

~ Deb

Gluten Free Chocolate Cupcakes

Yield: 6 cupcakes

Total Time: 30 minutes


For the Cupcakes
  • 1 ½ cups almond meal
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 free-range brown eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup olive oil (or coconut oil)
  • 1/4 cup almond milk (or other nut milk)
  • 3 tablespoons organic maple syrup
For the Frosting
  • 2 large ripe avocados
  • 1/2 cup organic maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/4 cup raw cacao


For the Cupcakes
  1. Preheat oven to 350 degrees
  2. In a bowl, combine the almond meal, cocoa powder and baking powder.
  3. Add the eggs, oil, vanilla, milk and honey.  Mix well.  Using an ice-cream scoop or regular spoon,  scoop batter into 12 small individual cupcake tins.
  4. Bake for 20 - 25 minutes until a toothpick comes out clean.  Be sure not to over cook.
For the Frosting
  1. In a food processor or blender, add the avocados, maple syrup, vanilla extract, cacao and salt.
  2. Blend on high for 30 - 45 seconds until texture is smooth.

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