I had been wanting to make a tasty, kinda naughty and definitely boozy dessert for a while and then I decided: gluten free chocolate hazelnut rum cupcakes.
I know it's a mouthful, but just keep repeating it and it will become a mantra, a meditation even.
More gluten free chocolate desserts? Try this double chocolate pear tart!
And you could do so while making them, which is super easy and gratifying. With the same doses you can make a cake too.
How to make gluten free chocolate cupcakes:
- pre-heat your oven 180° C / 350 F
- mix the ground flax seeds with 10 tablespoon of water and let it rest for 10 minutes, until it forms a gel-ish mixture
- in a bowl mix the dry ingredients: flours, starch, sugar, cream of tartar and baking soda
- add the non dairy milk, the rum and the seed oil and mix well
- melt the dark chocolate and add it to the batter
- carefully incorporate the flax seed mixture too, until you have a smooth batter
- pour the batter into the cupcake molds, almost up to the top of each mold (I got 10 cupcakes with these doses)
- bake the cupcakes for 20-30 minutes (check them with a toothpick after 20 minutes)
- once the cupcakes have cooled down, top them with chocolate hazelnut spread and the hazelnut grain
Full directions in the recipe card below
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
Chocolate Hazelnut Rum Cupcakes | Gluten free * Vegan
Gluten free chocolate hazelnut rum cupcakes, Valentine's Day perfect dessert! They're soft, creamy boozy and delicious! Oh and vegan too!
Servings: 10 cupcakes
Ingredients
- 3 tablespoon ground flax seeds
- 100 gr gluten free hazelnut flour
- 100 gr gluten free brown rice flour
- 100 gr gluten free potato starch (or other gluten free starch)
- 80 gr brown sugar
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 100 gr gluten/dairy free dark chocolate
- 250 gr gluten free, non dairy milk
- 20 gr seed oil
- 4 tablespoon gluten free rum
- gluten/dairy free hazelnut chocolate spread
- hazelnut grain
Instructions
- pre-heat your oven 180° C / 350 F
- mix the ground flax seeds with 10 tablespoon of water and let it rest for 10 minutes, until it forms a gel-ish mixture
- in a bowl mix the dry ingredients: flours, starch, sugar, cream of tartar and baking soda
- add the non dairy milk, the rum and the seed oil and mix well
- melt the dark chocolate and add it to the batter
- carefully incorporate the flax seed mixture too, until you have a smooth batter
- pour the batter into the cupcake molds, almost up to the top of each mold (I got 10 cupcakes with these doses)
- bake the cupcakes for 20-30 minutes (check them with a toothpick after 20 minutes)
- once the cupcakes have cooled down, top them with chocolate hazelnut spread and the hazelnut grain
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