I came across this recipe back in 2009, except it wasn’t gluten free. The avocado in the recipe intrigued me so I converted it and posted it in my Chicago Family Health Examiner Column. However, Mighty Nest, a local e-commerce company that sells non-toxic, eco-friendly home goods, asked me to help them un-cupcake the cupcake, I happily agreed. We don’t have to sacrifice not eating a cupcake do we?
I like to think the calories don’t count in this Gluten Free Vegan Chocolate Avocado Cupcake Recipe, but alas they do. But this sweet treat has no refined sugars and made with healthy fats using both coconut oil and avocado. That is something you can feel good about! Avocados are super healthy, in fact it can help aid in losing weight and it makes an excellent first foods for baby.
Here are some other great facts about avocados:
- Avocados also have 60% more potassium than bananas.
- They have the highest fiber content of any fruit (almost 7g!) including 75% insoluble and 25% soluble fiber
- Avocados can protect your vision as they are also rich in lutein and zeaxanthin, antioxidants found in the retina that keep eyes healthy.
- A study done from The Ohio State University found people absorbed 4.5 more times lycopene, which has been linked to protection against prostate cancer, and 2.5 times more beta-carotene, which, along with alpha-carotene, helps protect against cancer and heart disease. Hello guacamole!
- Historically avocados had a long-standing stigma as a sexual stimulant and is known by the Aztecs as the “fertility fruit.” Due to their high monounsaturated fat content and vitamin B6, both are needed to keep energy and libido up.
Well that last fact is surely a fun one, because combined with chocolate it is a win-win.
Gluten Free Vegan Chocolate Avocado Cupcake
- 1 1/4 cup of gluten free flour blend of your choice
- 3/4 cup of unprocessed unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp of guar gum (I like this better than Xanthan Gum and it is cheaper!)
- 1/2 cup of non-dairy milk combined with 3/4 tsp of apple cider vinegar set aside
- 1 avocado pitted
- 1 cup of Grade B Maple Syrup
- 1/3 cup coconut oil
Add dry ingredients together and set aside
- Puree the avocado, maple syrup and coconut oil together
- Add half of dry ingredients into the avocado mixture and blend
- While blending, ddd the milk with apple cider vinegar
- Finish off with the dry mixture
Scoop mixture into muffin pans and bake for approximately 22 minutes at 350 degrees. Makes about one dozen cupcakes
I also do not like canned frosting. They actually put food dyes in it and I don’t understand why, even for white frosting there is still red and blue dyes in it. I make my own, always. Here is my favorite Whipped Chocolate Frosting that takes 5-minutes to make, literally!
Whipped Chocolate Frosting
- 3/4 cup of organic powder sugar
- 1/4 cup of raw cocoa powder
- 1/2 cup of Spectrum Shortening
- 2 tsp of coconut milk
In order for me to get truly whipped frosting that feels like it comes from the can (ick!). I like to blend it in my food processor. It adds air to the powders that make it fluff up. I like using the coconut milk because of its consistency. Here is the quick recipe!
- Whip the shortening up until nice and soft.
- Add the powders and blend with the shortening
- While blending add the milk or for a mocha flavor add coffee