Dessert Recipes

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes. It’s a shame that people with celiac disease, or any kind of gluten allergy, are deprived of enjoying tasty treats like chocolate cupcakes. So, many people have been very inventive about coming up with gluten-free recipes, flour, and boxed cakes and desserts. I’m still not fond of box mixes and there are many flours you can substitute for wheat flour. Bob’s Red Mill makes several flour mixes that are GF, or you can concoct your own. I’ve had the best luck with Fava and Garbanzo flours. Fava is especially good for pizza dough.

As for cakes and cupcakes, you often need to add some binding agent, such as Xanthan gum. You can also order Xanthan gum from Red Mill, if you can’t find it at your local health food store or organic grocery, or supermarket.

Another alternative is to use nuts or nut flour as a replacement for wheat flour. I make a killer strawberry-rhubarb pie using a crushed mixed nut crust. For cupcakes, you’ll need something that is ground finer to a flour consistency.

This recipe uses almond flour, which is more like meal than flour. As such, your cupcakes are going to be a little heavier than regular flour-based cupcakes–more muffin-like. I’ve heard that you can find almond flour at Trader Joe’s. There are a number of online shops that sell it, and you can grind your own, though I usually end up with a batch of almond butter when I try this.

This recipe makes from 9 to 12 cupcakes, depending on how big you make them.

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes


  • 3 eggs
  • 1 cup (200 g) sugar
  • 2 cups almond flour (about 5 oz or 120 g)
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter, melted (can substitute 2 tablespoons Canola or other vegetable oil)
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla


  • Preheat oven to 350 degrees F (180 C).
  • Load a muffin tin with paper or foil cupcake liners.
  • In a large bowl beat the eggs and sugar until creamy (3-5 minutes) using an electric mixer or tabletop mixer.
  • Add the melted butter or vegetable oil, and the vanilla, and mix well.
  • Mix the almond flour, cocoa, and baking powder together.
  • Lower the speed on your mixer, and then slowly pour the dry ingredients into the wet mixture.
  • When completely mixed, stop the mixer.
  • Using a large spoon or a small measuring cup, fill the cupcake liners to about 2/3 to 3/4 full.
  • Bake at 350 degrees F for 35 minutes, or until the cupcake tops bounce back when you press on the tops lightly with your fingertips. You can also insert a toothpick into the center. If the pick comes out clean, they are done.
  • Let sit in the pan for about 5 minutes, then remove and let cool on a rack.
  • If you prefer, you can eat these chocolate cupcakes warm, like muffins. Try dusting them with powdered sugar, or top with your favorite buttercream frosting. For a slightly lighter cupcake, try using one of the GF flours, or a combination of them.

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