Chocolate Cupcakes with Chocolate Icing (G/F, D/F, E/F, N/F)

Gluten, Dairy, Egg and Nut Free

Makes 14 Cupcakes

Cupcake Ingredients

• 1 1/2 cups Gluten Free Flour (175g)
• 1/3 cup Cacao Powder (33g)
• 1t Arrowroot Powder
• 1 cup Coconut Sugar (135g)
• 1t Bicarbonate Soda
• 1/2t fine Himalayan Salt
• 1 cup Coconut Milk
• 1/2 cup Extra Virgin Olive Oil
• 2T Apple Cider Vinegar
• 1T Natural Vanilla Extract

Chocolate Icing Ingredients

• 15g Cacao Powder
• 115g Icing Sugar (Gluten Free)
• 10g Dairy-Free Cream Cheese
• 20g Nuttelex
• 1 Tbls Coconut Milk

1. Preheat oven to 180 degrees
2. Measure and place all dry ingredients into a bowl
3. Measure out all wet ingredients into another
4. Add wet ingredients to dry and mix until just combined
5. Place spoonfuls of mixture into greased cupcake tin/moulds until it is 3/4 full and cook for 18 minutes or until the centre bounces back when touched.
6. Remove from oven and allow to cool before removing from moulds/tin
7. Place dairy free cream cheese, Nuttelex and Coconut Milk into a bowl and mix well.
8. Add icing sugar and cacao powder and stir until combined.  (this can be made ahead and kept in the fridge until required)
9. Place icing sugar on top of cupcakes once removed from moulds.

Notes;

These cupcakes can be made with or without the icing.  The cupcake recipe is nice by itself!

If you don’t have Tofutti on hand you can use extra Nuttelex in place of it