Almond Flour Chocolate Cake Cupcakes recipe. Cupcakes that taste like chocolate cake but are made with healthier-for-you ingredients.

Almond Flour Chocolate Cake Cupcakes (Paleo, GF)

Do you ever just crave chocolate cake?! When that craving hits me, nothing but fluffy chocolate cake will do… trust me, I’ve tried other alternatives… and they just don’t hit the spot. haha

Do you ever crave chocolate cake but not want to actually bake a whole cake though?

This is me, and this is why I came up with these Almond Flour Chocolate Cake Cupcakes. They taste like chocolate cake but are made with healthier-for-you ingredients.

These Almond Flour Chocolate Cake Cupcakes are my new chocolate cake craving go-to for sooo many reasons.

Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

For starters, this recipe is a healthier version of chocolate cake, made without any refined flours or sugars. It’s a naturally Paleo, Gluten-free, Dairy-free, and Grain-free chocolate cake muffin recipe.

Ingredients needed to make these Almond Flour Chocolate Cake Cupcakes:

  • almond flour
  • tapioca flour
  • coconut flour
  • cocoa powder
  • baking soda
  • eggs
  • olive oil
  • coconut sugar
  • vanilla
  • almond milk
  • dairy-free chocolate

Basically these Almond Flour Chocolate Cake Cupcakes are delicious cupcakes that taste like chocolate cake but, as I mentioned, are made with healthier ingredients.

Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

I also love these Almond Flour Chocolate Cake Cupcakes because they are faster and easier to make than a whole cake AND you have less leftovers laying around to tempt you.

How to make these Almond Flour Chocolate Cake Cupcakes:

All you have to do is mix up the dry ingredients in one bowl. Then you mix up the wet ingredients ( except for the almond milk) in another bowl.

Then you put half of the wet ingredients and half of the almond milk into the dry ingredients and whisk. Then repeat with the remaining wet ingredients and almond milk and whisk again.

Then you pour the batter into pre-greased muffin tins and let them bake for about 20 minutes.

That’s it! And you have little Paleo, Gluten-free chocolate muffins, that taste like chocolate cake, ready and waiting for you.

Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com

I like adding either sea salt or almond butter ( or both! ) on top of these muffins.

The sea salt adds a nice touch to the chocolate flavor. While the almond butter adds creaminess and protein.

You can decorate them as you see fit or leave them as is.

I’m thinking that I need to start working on a mint ganache recipe to top these bad boys with for Christmas… or some sort of other frosting…do you agree?!

Other yummy Gluten-free cupcake recipes you may enjoy:

This Gluten-free Peanut Butter Pie recipe my friend at Veggie Balance looks like nut butter chocolate amazingness!

These Paleo Chocolate Banana Muffins (Dairy-free, Gluten-free)… they are the best use of leftover bananas if you ask me!

Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
Almond Flour Chocolate Cake Cupcakes (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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Almond Flour Chocolate Cake Cupcakes (Paleo, GF)

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Almond Flour Chocolate Cake Cupcakes recipe. They taste like chocolate cake but are made with healthier-for-you ingredients. 

Ingredients

Instructions

  • Preheat the oven to 350°F (177°C). Grease a 12-cup muffin pan. ( I like to spray mine with olive oil spray). Set aside.
  • Whisk the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda, and salt together in a large bowl until combined.
  • In a medium bowl, whisk the eggs, coconut sugar, olive oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry ingredients. Then add half of the almond milk on top of that. Whisk for a few seconds, then add the remaining wet ingredients and almond milk. Whisk until combined; do not overmix. Stir in the chocolate chips.
  • Evenly pour the batter into the muffin tins. Bake for 18-20 minutes, or until a toothpick comes out clean.
Course: Dessert
Cuisine: American
Keyword: chocolate cake, paleo cake
Author: Dominique | Perchance to Cook