I've probably mentioned it before, but grain-free baking is SO HARD! Well, recipe testing is anyway. It's such a science, a science that I do not have mastered. I've gotten really lucky and nailed some cookie recipes, but like I said...that was luck, haha. Cake was a whole new adventure for me.
I decided I needed to create a chocolate cake recipe. Valentine's Day is coming up, and I don't have many super indulgent desserts on the blog yet. My first attempt was a version of chocolate mayonnaise cake, thinking I'd try to keep it as simple as possible. It didn't really seem right from the beginning. The batter was so thick it was almost a dough, and it really smelled weird. As it turned out, it was disgusting. I can't even describe the taste, or where it came from, but it was terrible. If you follow me on Instagram, you might've seen that my husband referred to it as "dirty bread." Sadly, that was pretty accurate... I hate wasting food, but I had to just throw the entire cake away.
I totally scrapped my original plan and started from scratch. This version has more ingredients, but it totally delivers on flavor and texture! I don't know about you, but I've had so many eggy, soggy, weird paleo baked goods. Bleh. Call me picky, but I'm not down with soggy. Don't worry people, I've got your back! These are rich and brownie-like, you're gonna love them. With mini chocolate chips baked inside, there are pockets of fudgy chocolate throughout the cake. Top it all off with rich, creamy frosting and you'll happily die of death by chocolate.
These are perfect for Valentine's Day, of course, but they'd also be perfect for a birthday party, the holidays, an anniversary, or a Monday, or a Friday, you get my point. Enjoy these, and if you make them, definitely let me know what you think! They're best eaten the day they're made and will get a bit dry and crumbly over time, however they're still good for 3 days or so.
Grain-Free Death By Chocolate Cupcakes
5 oz. butter
5 oz. chocolate chips
1/2c non-dairy milk
1/2c arrowroot starch
1/2c maple syrup
2T avocado oil
3/4t vanilla extract
1c almond flour
1 T coconut flour
3/4c cocoa powder
3/4t baking soda
1/2c mini chocolate chips
- Prepare the frosting first by slowly melting 5 oz. of chocolate with the 5 oz. of butter in a small pan over medium-low heat. Be careful not to burn it.
- Once it's perfectly smooth, pour the melted chocolate mixture into a bowl and put it in the fridge to cool completely (until it's hardened).
- Pre-heat oven to 325 and place 8 parchment liners into a cupcake pan.
- In the bowl of a mixer, combine the milk, arrowroot, eggs, maple syrup, avocado oil, vanilla extract, and salt. Whisk it together until it's completely mixed and there are no lumps of arrowroot.
- Let that mixture sit for about 10 minutes while you measure out the dry ingredients.
- In a smaller bowl, whisk together the almond flour, coconut flour, cocoa powder, and baking soda.
- With the mixer on low, slowly add the dry mixture to the wet. Mix well, and scrape down the sides to ensure everything gets mixed in.
- Stir in 1/2c mini chocolate chips into the batter.
- Scoop the batter into the cupcake pan. The liners will be pretty full.
- Bake the cupcakes for 20- 24 minutes, until a toothpick comes out with just a few crumbs.
- Let the cupcakes cool COMPLETELY before even attempting to put any frosting on them or it will melt immediately, so put the cupcakes on a rack and let them sit for a painfully long amount of time.
- When the chocolate/butter mixture is completely hardened (it's ok if it's seperated), scoop it out into the cleaned mixer bowl. Using the whisk attachment, whip it until it's light and fluffy.
- Pipe or spread the frosting onto the room temperature cupcakes.
- Eat. Love. Die of happiness.
If you make these treats, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!