It’s not quite fair of me to share these grain-free chocolate cupcakes in the GAPS series because they include a “cheat” ingredient — baking soda. If you are okay to use baking soda now and then, I think you will love these. If you can’t make that exception at this point, then just put them on the back burner for someday. 
Grain-Free Chocolate Cupcakes
My son and I made these for a church picnic. They turned out absolutely fantastic. The original recipe is Elena’s Pantry Paleo Chocolate Cupcakes. To her recipe, I added vanilla and coffee. Also, my yield and baking time were different, too.
- 1/4 cup coconut flour
- 1/4 cup cocoa or cacao powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 4 pastured eggs
- 1/4 cup coconut oil
- 1/3 cup raw honey
- 1 teaspoon Teeccino, finely ground, or other coffee substitute like Dandy Blend, Caffix, Pero, Roma, etc. — not for GAPS
- 1 teaspoon vanilla extract
Makes 9 cupcakes. Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in food processor and mix well. Line a muffin pan with paper liners. Fill each with 1/4 cup of cupcake mixture. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Let cool on a rack. Frost.
Chocolate Buttercream Frosting
For this, I happily refer you to the recipe that’s perfection itself from Kendahl at Our Nourishing Roots. The only thing I did differently was that I didn’t beat the frosting in my mixer, but rather used my food processor. Thus, my frosting was not as fluffy. It held up very well outside at a picnic afternoon and as you can see — delectable!
I hope you’ll give these a try! Be sure and let me know what you think.
New to our GAPS series? Get up to speed by browsing past posts in this series or reading what the GAPS diet is.
About Wardee Harmon
New: 
Two hard 'g's and stress the middle syllable. 
Is the chocolate flavor good without the addition of the coffee-ish substances?
I’m not doing GAPS, but I just plain dislike the stuff!
Tiffany (As For My House) recently posted… Beginning a Water Kefir Adventure
Tiffany — You can definitely leave it out. However, you don’t taste it if you use it — you just taste the chocolate more and better. Coffee makes chocolate “pop”!
Wardee recently posted… KYF #5: Culturing Raw Dairy, with Me
Ah, people always say that. Believe me, I would taste it! LOL!
Thanks for confirming that….
Tiffany (As For My House) recently posted… Nerni Goes Digital
I can’t tolerate coconut flour…can I use sprouted whole wheat? (I am not following GAPS)
Lynn Zeiner recently posted… I Scream, You Scream, We all Scream for….Mint Chocolate Chip “Ice Cream!”
Lynn — You can’t just substitute for coconut flour, or vice versa. It is different than any other flour and won’t behave the same way. I’d suggest looking for a sprouted flour chocolate cupcake recipe instead.
Wardee recently posted… Never Be Bored By Eggs Again!
In your email you mention that this has baking soda – but I do not see the ingredient on the list.
Sorry! It is 1/4 teaspoon. I fixed the recipe.
Wardee recently posted… KYF #5: Culturing Raw Dairy, with Me
You said that the cupcakes include a baking soda as a ‘cheat’ ingredient, but I don’t see it listed in the ingredients. Am I missing something – because these look delicious, and I’d love to try them.
Oops! I guess I skipped it when typing. It is 1/4 teaspoon.
Wardee recently posted… Urban Homestead South Africa
Dr Natasha’s GAPS book says to avoid all rising agents except pure bicarbonate of soda. That’s baking soda. So baking soda should be allowed I thought.
Oh! That’s good news! I’ll have to look that up!
Wardee recently posted… KYF #5: Culturing Raw Dairy, with Me
Anastasia is correct. In the revised edition of Dr. Natasha’s book Gut and Psychology Syndrome she does indicate that baking soda is allowed.
Starlene recently posted… Recipe: Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
Can I use rapadura as the sweetener instead of honey?
Oh, these are beautiful. I’m so glad to know that they held up outside too. I don’t dare try it until it’s below 90 degrees here though, lol!
Kendahl recently posted… Homemade Irish Cream
Kendahl — True! I think it was high 70s, low 80s when I left your frosting out.
Thanks again for a great recipe!
Made this today as a round cake. Delicious!!!
Tara — Awesome! I saw your picture and it looked like it turned out great!
Could you tell me what size round pan you used, as well as temp and baking time? Thanks!
I’m looking for the healthy chocolate butter cream frosting recipe too. Is there one?
Yes, there’s a link in the post to a recipe at Nourishing Roots. That’s the one I use.
Thank You , I see it now.
Can I use either liquid coffee or regular coffee grounds to make these rather than coffee substitute?
Yes, and I would use regular coffee grounds over liquid coffee because you really need the concentrated coffee flavor to make the chocolate pop.
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You doubled the amount of coconut flour from the Elana’s pantry recipe but kept the other ingreident amounts stayed the same (plus your additions). Is that correct? I am a little confused because hers says it makes 8 cupcakes with 1/4 c coconut flour and yours makes 9 with 1/2 cup
Talia — I’m so sorry! I think I made a typo but it has been awhile so I can’t be sure (and I’m away from home so I can’t reference my notes on this). I don’t remember doubling the coconut flour so I think you should go with 1/4 cup.
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