These rich, moist, divine cupcakes are gluten-free, low GI and more nutritious than your average cupcake. Almonds replace processed white flour, olive oil or coconut oil replaces butter, agave syrup replaces sugar, all added to raw cacao powder that is full of antioxidants.
Ingredients
- 1/2 tsp gluten-free baking powder
- 25g raw cacao powder
- 100g ground almonds
- 50g olive oil or coconut oil
- 100g agave syrup
- 3 medium free-range eggs
Method
- Preheat the oven to 170°C/325°F/Gas mark 3. Place 12 medium-sized paper cases into a cupcake tray.
- Sift the baking powder and raw cacao into a large bowl. Add the almonds and mix well. In another bowl, whisk together the oil, agave syrup and eggs. Pour the wet ingredients into the dry and stir together until completely combined.
- Spoon the mixture into the paper cases, about halfway up each one.
- Bake for 20 minutes. Remove from the oven and place on a cooling rack and leave to cool.