Gluten-Free Blueberry Cupcakes with Chocolate Frosting

I’ve been experimenting more and more with gluten-free flours, and am super happy with the outcome lately. One of my favourite combos for cakes and cupcakes has got to be millet & buckwheat. Rice & buckwheat also works pretty great. 🙂 

Made these gluten-free blueberry cupcakes the other day, they are perfect with some chocolate frosting ( and some tea! ). If you’re not a fan of super sugary treats, leave out the frosting & add a bit more coconut sugar to the dough mix.  Gluten-Free Blueberry Cupcakes with Chocolate FrostingI used fresh blueberries for this recipe, but you can also use frozen or dehydrated ones. I hope you like them! 

Gluten-Free Blueberry Cupcakes with Chocolate Frosting

Yields 10
Print

Prep Time
15 min

Cook Time
25 min

Total Time
40 min

Prep Time
15 min

Cook Time
25 min

Total Time
40 min

Cupcakes
  1. 125g millet flour
  2. 125g buckwheat flour
  3. 1 tsp baking soda
  4. 100g raw cane sugar
  5. 100g fresh blueberries ( or frozen )
  6. 1/2 tsp vanilla powder
  7. Pinch salt
  8. 1 tbsp apple cider vinagre
  9. 125g apple sauce ( equivalent of 2 eggs )
  10. 200 ml almond milk
Chocolate frosting
  1. 80g cocoa powder
  2. 15g icing sugar
  3. 30g rolled oats
  4. 60g vegan butter
  5. Pecans or other nuts for topping
Instructions
  1. Preheat the oven to 200C.
  2. Mix all the dry cupcake ingredients in a food processor.
  3. In a separate bowl, mix all the wet ingredients, and add to the dry ingredients. Mix well.
  4. Pour the batter in a paper-lined cupcake tin, and bake in the oven for about 25 minutes.
  5. Take out of the oven and let them cool.
  6. In a food processor, mix all the frosting ingredients together until creamy.
  7. Put the frosting on the cupcakes once they have cooled completely.
  8. Top off with nuts if using.
myFridgie http://myfridgie.com/

 Enjoy!