Today’s recipe is in celebration of my channel reaching 100,000 SUBSCRIBERS! I’m SO happy to share this recipe with all of you who have supported me through all of my delicious adventures, and trust me; it’s been worth the wait. This Gluten Free Double Chocolate Cupcake recipe has a soft buttercream frosting that is just to die for, and this batch is probably my best one to date.
It hasn’t fully hit me yet but the fact that 100k of you amazing peeps out there have found my channel and supported me through all your views, comments, likes and subscriptions is mind blowing to me. Every time I meet one of you face to face, I feel an automatic connection and it’s such an awesome feeling that the online world can feel so big, yet it can connect like-minded people from both around the world, and even in our own backyard. It’s been an amazing journey so far and I’m so excited to continue it with you. I have tons of more amazing healthy recipes up my sleeve.
Now, let’s get back to these amazing Gluten Free Double Chocolate Cupcakes! They are moist, full of chocolatey goodness, and have just the perfect amount of sweetness made with REAL food ingredients. For our 100k subscriber party, I knew I knew I had to bring these cupcakes to the next level, so I created a fun bright pink buttercream sans the butter. Once in a while, organic free range butter can be great in recipes but traditional buttercream goes a bit overboard for my liking so I like to use my secret weapon (not so secret anymore)… cashews! I guess a lot of you have discovered the magic powers of cashews already through many of my posts but do you know how to make the most delicious buttercream frosting ever?! I’ll share my secret with you.
This cashew buttercream is sugar, and dairy-free and is by far one of the best creations I’ve ever come up with when it comes to baking. Your taste buds will jump for joy when they taste this stuff. The fabulous bright pink buttercream icing is made with food colouring from actual real food (aka beets!), yes food is colourful so forget all those gel “food” dyes that are terrible for your body and use this hack instead ;). It’s creamy, rich, and everything that buttercream should be, minus all the white sugar and butter.
Make a batch of these Gluten Free Double Chocolate Cupcakes and lets all celebrate hitting the BIG 100k subscribers together. We definitely deserve to have a little cake for all that hard work! I’m all about treating myself, in moderation of course, but I feel like since these cupcakes are health-ified versions, you could totally indulge with an extra cupcake or two just for good measure 😉 Find the recipe below and share it with the hashtag #healthnuteats so I can like it and celebrate with you! Bon appetit to another year of healthy and delicious recipes.
We’re not done yet! In honour of reaching 100k subscribers on my channel, I’m putting together a gift box giveaway with some of my favourite HealthNut finds to one of my amazing subscribers… aka YOU! This giveaway is going to be open WORLD WIDE so anyone can enter, as long as you have a shipping address. To enter the giveaway, enter your information in the widget box below and follow the instructions.
- 1 cup Gluten Free all-purpose flour I used Bob’s Red Mill Gluten Free 1:1 Baking Flour
- ½ cup almond flour
- ½ cup cacao powder
- 2/3 cup unsweetened applesauce
- 1/3 cup coconut oil melted
- ½ cup coconut sugar
- ½ cup unsweetened soy milk
- ½ tbsp apple cider vinegar
- 2 eggs
- 1 tsp vanilla
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- *Cashew Buttercream Frosting (below)
- Natural food dye sprinkles I love this brand
- 2 cups *soaked cashews (see notes below)
- ½ cup unsweetened soy milk
- 1 tsp vanilla
- 2 tbsp maple syrup
- 2 tbsp solid coconut oil
- 1 tbsp lemon juice
- 1/8 tsp sea salt
- 2-3 tbsp **beet juice
- Preheat oven to 350F.
- In a small bowl, mix together the soy milk and apple cider vinegar and set aside for 15 minutes to thicken.
- In a large bowl, add in sugar and coconut oil and whisk until melted. Add in the remaining wet ingredients; eggs, applesauce, vanilla, and thickened soy milk mixture. Mix everything together well with a hand mixer or whisk.
- Using a strainer, sift the dry ingredients; gf flour, almond flour, baking powder, baking soda, salt and cacao powder into the wet mixture. Combine with a spatula until smooth.
- Fold in chocolate chips.
- Line cupcake baking tray with cupcake liners and spoon in batter evenly (about 2/3 thirds of the way up) into each liner.
- Bake in the oven for 20-25 minutes or until a toothpick comes out of the center clean.
- Once baked, remove from the oven and cool on a cooling rack. Make sure cupcakes are completely cooled before icing them.
- ***Once completely cooled, you can go ahead and ice your cupcakes with the cashew buttercream recipe below, and sprinkle on some natural food dye sprinkles.
- In a high speed blender, add in all your ingredients starting with the liquid to help it blend better. It’s usually best to start with half the soy milk and then add in more if needed depending on your blender. I used the full ½ cup in this recipe.
- Blend until silky smooth, usually 30-60 sec, but keep an eye on it.
- Transfer buttercream to a glass bowl, cover with plastic wrap and place in freezer for 1 hour to chill.
- Remove from freezer and whip the cashew buttercream with a hand mixer for about 5-10 sec until light and fluffy.
- You can cover and store the buttercream in the freezer until ready to use, just be sure to give it a quick mix with the hand mixer before frosting your baked goods.
- This recipe makes enough to generously ice 12 cupcakes very high or lightly ice 24 cupcakes.
- *Soak cashews in water in an airtight container in the fridge for 24 hours to soften. Once ready to use, drain and rinse your cashews well.
- **Using a cheese grater, grate 1-2 raw beets. Place beet pulp in a paper towel and squeeze out the juice into a bowl. Add straight into your buttercream recipe or refrigerate for later use.
- ***If you're not eating these cupcakes right away make then you can refrigerate them for 3-4 days.