This recipe will satisfy even the worst critic about how tasty gluten free baked goods can be. As for the chocolate lovers well, I double dare you to not fall all over these gems.
The Best Ever Gluten Free Chocolate Cupcakes with Raspberry Cashew Cream
*Dairy free *Wheat free *Soy free
Preheat oven to 350 degrees
4 eggs (room temperature)
1 cup brown sugar
1 cup olive oil or grape seed
2 tsp vanilla
1 cup brown rice flour
½ cup millet flour
1/3 cup dutch cocoa
1 tbsp baking soda
1 tsp xanthan gum
½ tsp salt
½ cup almond milk (room temperature)
In a medium bowl whisk wet, except the almond milk, add the sugar. In a separate bowl whisk dry. Add dry to wet and mix, then add almond milk and mix until just blended, not to long. Bake for 20 minutes. Remove from pan and allow to cool on a wire rack. Top with raspberry cashew cream before serving.
Raspberry Cashew Cream
1 cup of cashews (soaked overnight)
¼ frozen or fresh raspberries
1 tbsp agave
Once the cashews have been soaked, rinse them and put them in a vitamix with just enough water to barely cover them. Blend on high and add agave. Once the cream is smooth add the raspberries, you may have to stop the blender a few times and scrape the sides. Pour into a container and store in the fridge for up to a week but not before you try one.
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