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Flourless Chocolate Cupcakes | Gluten-Free

Flourless Chocolate Cupcakes | Gluten-Free 1
Time
Prep: 10 mins. Bake: 20 mins.
Contributed by
Kyra Corrigan
Serves
12

An incredibly easy and fail-proof gluten-free cupcake! These flourless chocolate cupcakes are naturally gluten & dairy free, thanks to their secret ingredient: Kidney Beans!  They look and taste just like a regular cupcake and are deliciously soft and moist.



  1. Preheat oven to 180°C and line a cupcake pan with cases.
  2. Combine kidney beans, water, vanilla extract, coconut oil and 2 eggs in a food processor or high-powered blender. Process until smooth and aerated (around 5 minutes).
  3. Add remaining eggs plus all other remaining ingredients and blend for another minute, until well combined.
  4. Divide evenly into cupcake cases and bake for 20 minutes or until a skewer comes out clean.
  5. Remove from oven and let cool slightly in tin before turning onto a cooling rack. The cupcakes will deflate slightly which is common for wheat free baking.
  6. Once cool, dust with icing sugar or ice with a chocolate frosting to serve.

SHORT DESCRIPTION

An incredibly easy and fail-proof gluten-free cupcake! These flourless chocolate cupcakes are naturally gluten & dairy free, thanks to their secret ingredient: Kidney Beans!  They look and taste just like a regular cupcake and are deliciously soft and moist.

DESCRIPTION

  1. Preheat oven to 180°C and line a cupcake pan with cases.
  2. Combine kidney beans, water, vanilla extract, coconut oil and 2 eggs in a food processor or high-powered blender. Process until smooth and aerated (around 5 minutes).
  3. Add remaining eggs plus all other remaining ingredients and blend for another minute, until well combined.
  4. Divide evenly into cupcake cases and bake for 20 minutes or until a skewer comes out clean.
  5. Remove from oven and let cool slightly in tin before turning onto a cooling rack. The cupcakes will deflate slightly which is common for wheat free baking.
  6. Once cool, dust with icing sugar or ice with a chocolate frosting to serve.

INGREDIENTS

400g tin organic red kidney beans, drained and rinsed well
1 tbsp water
1 tbsp vanilla extract
1/3 cup organic coconut oil, melted
5 organic eggs
1/2 cup organic raw sugar
1/3 cup organic cacao or cocoa powder
1/2 tsp bicarb soda
1 tsp baking powder
1 tsp organic cinnamon
1/2 tsp Himalayan salt

Method

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  • Organic Virgin Coconut Oil 500ml 1 Organic Virgin Coconut Oil 500ml 2
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    Organic Virgin Coconut Oil 500ml

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  • Himalayan Rock Salt - Fine 600g 1 Himalayan Rock Salt - Fine 600g 2
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    Himalayan Rock Salt - Fine 600g

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  • Organic Red Kidney Beans 400g 1 Organic Red Kidney Beans 400g 2
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    Organic Red Kidney Beans 400g

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  • Organic Raw Sugar 700g 1 Organic Raw Sugar 700g 2
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    Organic Raw Sugar 700g

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  • Baking Powder - Aluminium Free 300g 1 Baking Powder - Aluminium Free 300g 2
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    Baking Powder - Aluminium Free 300g

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  • Organic Cacao Powder 350g 1 Organic Cacao Powder 350g 2
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    Organic Cacao Powder 350g

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  • Organic Cocoa Powder 350g 1 Organic Cocoa Powder 350g 2
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    Organic Cocoa Powder 350g

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