Oh chocolate cake, how I love you. After I cut out gluten I had tried a few different recipes for chocolate cake and none were particularly tasty. I always compared it to my Mom's chocolate cake which is hands-down THE best cake ever. Not an exaggeration. So I knew that I needed to recreate her recipe and make it gluten free. Luckily the secret ingredient remained the same...
The secret ingredient is... coffee! Ok, maybe it's not that secretive, but if you ever come across a chocolate cake recipe that doesn't call for coffee, keep moving sister, it's not worth your time.
You guys have seen me post recipes with cassava flour before and you'll continue to see them in the future. Why do I like it so much and what the heck is it? Cassava is a tuber, like a sweet potato that is native to South America. Once it's in flour form, I find it the most similar to white flour when used in baking. It has a very similar texture and you don't have to worry as much with the moisture content like you do when using nut flours. So it makes subbing for white flour in a traditional recipe super easy!
I topped these cupcakes with a super simple frosting made with cashews, dates and chocolate. I'm working on a yummy whipped frosting for you guys so I'll be sharing that so soon as it's ready! In the mean time I'd highly recommend using the frosting that I used in my Mint Chocolate Cookies.
- Preheat oven to 350°
- Add cassava flour, cocoa, baking soda and salt to a large mixing bowl and whisk to combine
- Add eggs, butter, cashew milk, coffee, honey, and vanilla. Mix together with a hand mixer until well combined
- Place cupcake liners in a muffin tin and fill with batter.
- Bake for 30 minutes or until a toothpick comes out clean.
Give them a try and let me know what you think!
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