Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. This recipe is Diabetic Friendly!
Desiree Glanzer Carpenter, South Dakota
Gluten-Free Chocolate Cupcakes Recipe
Gluten-Free Chocolate Cupcakes
2 cups gluten-free oat flour
1 cup sugar
¼ cup baking cocoa
1 tsp. baking soda
½ tsp. salt
1 cup water
1/3 cup canola oil
1 tsp. cider vinegar
½ tsp. vanilla
2 tsp. confectioners’ sugar
In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 1 dozen
(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)
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