Chocolate Marbled Cupcake {Gluten and Dairy-Free}

Forget going out to eat or ordering takeout every time you crave American food. Try making Chocolate Marbled Cupcake {Gluten and Dairy-Free} at home. This recipe serves 12. For 62 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 267 calories. From preparation to the plate, this recipe takes roughly 33 minutes. 556 people were impressed by this recipe. Head to the store and pick up tapioca starch, cocoa, olive oil, and a few other things to make it today. It is brought to you by Jeanettes Healthy Living. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so awesome. Similar recipes include Gluten-Free Chocolate Banana Marbled Muffins, Gluten-Free Chocolate Cupcake, and Marbled Peanut Butter Chocolate Loaf (Low Carb and Gluten Free).

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In a small bowl, combine almond milk and apple cider vinegar. Let sit for 15 minutes until curdled.In a medium bowl, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum.In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.Add flour mixture alternately with "buttermilk," mixing well with each addition.Whip egg whites until stiff. Fold into cake batter.Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.Alternate spoonfuls of regular and chocolate batter into lined muffin tins. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.Bake for 15-18 minutes until toothpick comes out clean.Remove to rack to cool.

 

Step by step:

1. Preheat oven to 350 degrees.In a small bowl, combine almond milk and apple cider vinegar.

2. Let sit for 15 minutes until curdled.In a medium bowl, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum.In a large bowl, beat together olive oil and sugar until combined.

3. Add pumpkin puree and vanilla extract and beat until mixed in.

4. Add flour mixture alternately with "buttermilk," mixing well with each addition.Whip egg whites until stiff. Fold into cake batter.

5. Remove 1/3 of batter into a bowl.

6. Add cocoa and mix thoroughly. Stir in chocolate chips.

7. Mixture will be stiff and somewhat dry.Alternate spoonfuls of regular and chocolate batter into lined muffin tins. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.

8. Bake for 15-18 minutes until toothpick comes out clean.

9. Remove to rack to cool.

Nutrition Information:

covered percent of daily need