Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: StephanieL
Ingredients
1 cup gluten-free flour
1/4 tsp xanthan gum (Authentic Foods)
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
2 1/2 Tbsp cocoa powder
1 tsp vanilla
1/4 cup oil
1 Tbsp vinegar
1 cup water
Directions
Preheat oven to 350 °F and prepare cupcake pan with FOIL liners (the inside being foil is key to keeping these moist!)
Mix flour, xanthan gum, sugar, baking soda, salt and coco powder. In a second bowl mix water, oil and vinegar. Add the wet mix to the dry and hand mix quickly.
Fill each cup 3/4 full. Bake for 18-22 minutes, till toothpick comes out clean.
Notes
Speed is your friend with this recipe. You get a better rise the faster you get them into the oven!
I have found that foil cupcake liners (the inside being foil not the decorative outside foil kind) helps keep these more moist! It really makes a difference if you aren’t eating them right away!
Substitutions
You can change the flavor on these a lot! Replacing the water with juices and adding zests (i.e. orange juice and 1 tsp orange zest).
Pumpkin- replace oil with pumpkin puree, increase the water to 1 1/2 cups.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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