Earlier this year I was on a special program for better health and wellbeing. Sugar, gluten, and dairy were no-go, but we ate lots of vegetables and fruits, which I really liked. However, after some time, I really, REALLY craved some chocolate cake. And it didn't get any better when they served cake at work, and my family munched on sweets at home. I needed something I could eat when they ate their goodies.
Then I stumbled across an awesome recipe for chocolate cupcakes on Feasting on Fruit, and I immediately fell in love with it. The cupcakes were SO amazing, and they completely satisfied my cravings. And they were also filling, so they satisfied the appetite as well instead of just being empty calories.
Here, I have adapted the recipe to my liking. You can totally make the cupcakes oil-free like the original version if you want by using water or soymilk instead of coconut milk and omitting the coconut oil, but I think a little fat brings out the chocolate flavor better. I have also changed the measurements from cups to grams, so if you are more comfortable with cup measurements, have a look at the original recipe:
Note on gluten free: If you want these cupcakes to be completely gluten free, make sure you use certified gluten-free oats. Also note that some who have gluten allergy cross react with oats and cannot eat oats even though they are technically gluten free.
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Step 1: Ingredients
Makes 10 cupcakes
160 g. pitted fresh dates or date paste (you may also use dried dates soaked for 15 min. in hot water)
3 dl. coconut milk, soymilk or other vegan milk, or water
1-2 Tbsp. coconut oil
100 g. gluten-free oat flour
1 Tbsp. baking powder, or 2 tsp. baking soda + 2 Tbsp. lemon juice
3 Tbsp. Dutch cocoa powder
1 tsp. stevia drops (not necessary if dates are very sweet)
1 large pinch salt
Step 2: Blend Wet Ingredients
Blend the dates, coconut milk, and coconut oil until smooth in a food processor or strong blender.
Step 3: Add Dry Ingredients
Pour the date mixture into a bowl and stir in the remaining ingredients.
Step 4: Bake
Spoon the batter into a cupcake pan with cupcake liners. The holes should be filled till just below the top, as the batter will not rise so much.
Bake the cupcakes in a convection oven at 200 degrees Celsius for 15-20 min., or until a toothpick inserted in the center of a cupcake in the middle comes out clean.
Step 5: Frost and Serve!
Frost the cupcakes with my homemade nutella (use sugar-free chocolate for a sugar-free version), date caramel (dates and coconut milk or apple sauce blended together), or nut butter. Sprinkle with chopped nuts or sugar-free chocolate chips/chunks.
But don't take too long time decorating, because the whole purpose is to BITE into these delicacies!
If you enjoyed this instructable, please vote for me in the Gluten-Free challenge.
If you are still not persuaded why you should make these, here are 5 good reasons:
- They taste awesome
- They do not give you a sugar high
- They actually make you feel full
- They are glutenfree, sugar free, dairy free, egg free, nut free, soy free, completely whole grain, rich in fiber, and can be oil free
- They are perfect for breakfast slathered in almond butter with a banana or some strawberries on the side
Participated in the
Gluten Free Challenge 2017