Gluten-Free Chocolate Cupcakes

  Desserts

Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour.

Gluten-Free Chocolate Cupcakes

Average Rating: 3.166666

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1 dozen.

Ingredients

  • 2 cups gluten-free oat flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons confectioners' sugar

Instructions

  • 1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  • 2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 cupcake: 187 calories, 8g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 2g protein.
Diabetic Exchanges:
2 starch, 1 fat.

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