The Dinner Planner

Flourless Chocolate Cupcakes

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Recipe from Purely Delicious by Teresa Cutter
Servings 10


  • 1 ½ cups almond meals
  • ¼ cup  cocoa powder
  • 1 teaspoon gluten free baking powder
  •  2 organic egg
  • 2 teaspoons vanilla extract
  • ¼ cup olive oil
  • ¼ cup milk
  • 3 tbsp honey or maple syrup


  • Preheat oven to 160 C/320 F.
    Combine almond meal, cocoa powder and baking powder.
    Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.
    Spoon into 10 small individual cupcake tins.
    Bake for 25 minutes until puffed and cooked through – make sure not to overcook.
    Serve alone or with a dollop of cream or icecream.

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