This weekend we had a birthday party for my nephew. My sweet mom made a special gluten free cupcake for Eva to have at the party. We were just hoping to have a simple cupcake to give her, but this recipe was amazing! So much better than other almond flour cupcakes. It was rich and chocolaty. Many of us easily preferred these to the traditional cupcakes.
The original recipe is for a cake, but it worked perfectly for a 9 cupcakes. Just be sure to decrease the cooking time.
Gluten Free Almond Flour Chocolate Cake from The Gluten-Free Almond Flour Cookbook
2 cups blanched almond flour (we almost always use Honeyville)
1/2 cup unsweetened cocoa powder (recipe called for 1/4 c cocoa)
1/2 tsp salt
1/2 tsp baking soda
1 cup honey
2 large eggs
1 1/2 TB vanilla
Preheat oven to 350 F. Grease a 9 inch cake pan and dust with almond flour. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir the wet ingredients into the dry ingredients until thoroughly combined. Pour into cake pan. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 1 hour. Serve.
This is a cake recipe, but it made 9 PERFECT cupcakes. For cupcakes we cooked it for 30 minutes.