Elana's Pantry has a recipe for chocolate cupcakes that Katie adapted to use ingredients we had on hand and to meet our limitations since we don't use agave nector. When I made it, sometimes it turned out moist and other times very dry. I suspected it was because I didn't always measure the coconut oil. I read the recipe more carefully this last time and noticed that Elana has more liquid in her recipe than we have in ours. I wondered if adding more oil would make a difference. It did. This last batch seemed, to our regular cupcake deprived minds, to taste very close to their gluten containing counterparts.
I Can't Believe It's A Pork-Free Chocolate Cake/Cupcakes*
1/4 c. Coconut Flour
1/4 c. Cocoa Powder
1/4 tsp. Sea Salt
1/2 tsp. Baking Soda, slightly mounded
1/2 c. Coconut Oil
6 Medjool Dates, pitted
3/8 tsp. Stevia
- In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
- Blend (or juice) dates and coconut oil together and set aside.Taste the darker portions of dates :*)...
- In a large bowl, whip eggs and slowly drizzle in coconut oil from date/coconut oil mixture till fluffy.
- Add dates to the eggs and coconut oil and mix well.
- Blend dry ingredients into wet thoroughly.
- Line a cupcake tin with paper liners and scoop a scant 1/3 cup into each liner.To make a cake, grease your pan with coconut oil.
- Bake at 375* (time will vary, see below)
- Cool, serve and enjoy!
This recipe doubles, triples and quadruples easily for our family of 8. A quadruple batch makes 1- 9x13 pan and 4 dozen mini thumbprint cupcakes.
For a special treat, you can make thumbprint cupcakes. I used mini cupcakes, since most of them are for our Christmas Eve dinner. Drop a heaped teaspoon of dough into your paper liners. Dip your thumb in water for each one and make a thumbprint. Add 1/2 tsp. of fruit sweetened jam (St. Dalfour has great jams, spreads and jellies that are fruit sweetened) and place in the oven... When they come out, taste-test one right away. After all, it's a cook's privilege!
♥ Hannah ♥