March 27, 2012

Skinny gluten-free chocolate mud cakes

Low in calories, yet satisfyingly chocolatey and gooey, these cakes are a great treat for gluten-free followers.

Makes 12.


  • 120 grams of gluten-free self-raising flour
  • 2 teaspoons of baking powder
  • 20 grams of cocoa powder
  • 3 tablespoons of brown sugar
  • 1 tablespoon of artificial sweetener of your choice
  • 50 grams of butter
  • 120 ml of rice milk
  • 1 egg
  • 1 teaspoon of vanilla extract
For the topping:
  • 40 grams of sugar-free dark chocolate (optional: with almond pieces)
  • 10 grams of butter, cut into cubes
  • 150 grams of icing sugar
  • 1 tablespoon of rice milk
  1. Grease a 12-hole cupcake tray with baking spray.
  2. Sift the flour, cocoa, baking powder and sugar into a bowl. Rub in the butter with your hand until the mixture starts to look grainy.
  3. In a separate bowl, whisk the milk, egg and vanilla extract together, then add to the flour mix, taking care not to over-mix.
  4. Divide the mixture among the cupcake holes and bake for 20 - 25 minutes until the cupcakes feel spongey. 
  5. Cool on a rack.
  6. To make the topping, melt the butter and chocolate on a low heat in the microwave. Let cool and gradually beat in the sifted icing sugar and milk. If the icing looks too runny to use straight away, refrigerate for 15 - 20 minutes to let set.

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