It’s a challenge to make recipes without certain key ingredients, and I think I’ve cracked it with this one. They have no flour and no dairy. These cakes are for serious chocolate fans who like a dense, dark, brownie-type scenario.
Even though I think they are really delicious, I’m testing them out tonight on one of my toughest taste testers, they are a chocoholic and they love dairy and wheat…I’ll report back on their verdict…
Yes, they loved them. BTW I use the Betty Crocker frosting available in supermarkets which is fantastic, dairy free, super easy and vegan and tastes amazing. Just pipe or spoon it on.
Makes 12 cupcakes.
80g dark chocolate or half a cup of dark chocolate chips
½ cup of mild olive oil (or butter if you prefer)
¾ cup of unsweetened cocoa powder
1 cup of golden caster sugar
1 teaspoon of strong black coffee
¼ teaspoon salt
2 teaspoons of vanilla extract
¼ cup of ground almonds
Preheat the oven to 180°C and put cupcake cases into a muffin tin.
Place the chocolate in a heat proof bowl over a pan of gently simmering water (about 1 inch of water) and melt the chocolate, stir till smooth.
Meanwhile, whisk the eggs and sugar with an electric hand whisk until light and fluffy, about 3 minutes.
Whisk in the melted chocolate followed by the rest of the ingredients.
Divide between the cupcake cases, about 3/4 full, and bake for about 13-15 minutes or until the top is set.
The longer you cook them the less fudgey they will become and will be more cake-like. Note: metallic cupcake cases cook the cakes a bit quicker than plain paper ones.
Leave to cool in the tin, if they sink a bit, it’s okay as they still look fine. Dust with icing sugar, like I have, or top with the decoration of your choice (I love fresh berries and a dollop of dairy free vanilla ice cream on the side).