I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour.
I have a version using coconut flour, and thought it would be really nice to have the lightness of that recipe using almond flour. Almond flour baked goods tend to be a bit heavier, but there are techniques to lighten them.
Let me know what you think. I’ve tested this a few times and I think the ratio of sweetener and dry ingredients works well, and the olive oil lends a lightness to give it a great cake texture along with a rich chocolate flavor.
This is the first recipe I’ve posted using baking powder instead of baking soda. I usually use baking soda but wanted a slightly different flavor and airiness to the cake.
Here are some brands of gluten-free baking powder:
- Rumford Baking Powder
- Clabber Girl Baking Powder
- Davis Baking Powder
- Hain Pure Foods Featherweight Baking Powder
- Bakewell Cream Baking Powder