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Mylk Chocolate Cupcakes (Gluten-free Version)

from Eat Dairy Free by Alisa Fleming
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 14
Calories 240 kcal
Author Alisa Flemming

Ingredients

Chocolate Cupcakes

  • 3/4 cup certified gluten-free oats
  • 2 ounces about 1/3 cup raw almonds
  • 1/2 cup tapioca starch
  • 1/3 cup cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup full-fat coconut milk not milk beverage
  • 1 cup cane sugar
  • 2 large eggs
  • 2 1/4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar or white vinegar

Mylk Chocolate Frosting

  • 1 1/2 cups powdered confectioners’ sugar
  • 1/3 cup cocoa powder
  • 1/4 cup dairy-free buttery spread soy free, if needed or palm shortening plus a pinch of salt
  • 2 tablespoons full-fat coconut milk or unsweetened plain dairy-free milk beverage
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. To make the cupcakes, preheat your oven to 350.F and line 14 muffin cups with cupcake liners.
  2. Place the oats and almonds in a spice grinder or food processor and whiz until ground into heavy flour.
  3. Transfer the oat-almond mixture to a medium bowl and add the tapioca starch, cocoa, salt, and baking soda. Whisk to combine.
  4. In a mixing bowl, beat the coconut milk, cane sugar, eggs, vanilla, and vinegar with a hand mixer until smooth. Add the dry ingredients and beat until the batter is pretty smooth.
  5. Divide the batter between the cupcake liners.
  6. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove the cupcakes to a wire rack and let cool completely before frosting.
  8. To make the frosting, sift the powdered sugar and cocoa powder into a mixing bowl. Add the buttery spread, milk beverage, maple syrup, and vanilla and beat on low speed with a hand mixer until the powdered sugar is incorporated. Turn the mixer up to medium-high speed and whip for 1 minute, or until the frosting is fluffy.
  9. Use a piping bag or spatula to frost the cupcakes just before serving.

Recipe Notes

  • Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or individually wrap in plastic wrap and freeze to enjoy later. Leftover frosting can be covered and refrigerated for up to 1 week, but it will need to be whipped again prior to using.
  • High-Altitude Adjustment: Above 3,000 feet, reduce the baking soda to 1/4 teaspoon. Increase the oven temperature to 365.F and bake the cupcakes for about 22 minutes.
  • Store Bought Flours Option If using store-bought flours rather than grinding your own, use 2.36 ounces certified gluten-free oat flour and 2 ounces almond flour.
  • Layer Cake Variation This recipe can make one 8-inch cake layer. Bake at the same temperature for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
Nutrition Facts
Mylk Chocolate Cupcakes (Gluten-free Version)
Amount Per Serving
Calories 240 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 202mg9%
Potassium 155mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 190IU4%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.