I love chocolate.  And I love cake.  And thanks to a clever recipe I found, I can have a grain-free version.  I have made these a few times now and each time I’ve tried these on gluten-lovin’ taste testers, they have no idea that the cupcakes are grain-free.  What’s more is that they are really surprised to learn what the secret ingredient is. 

Beans.  Yep.

This recipe is adapted from one on The Spunky Coconut.  Thanks Kelly!

Grain-Free Chocolate Cupcakes

Makes 12 cupcakes

1 1/2 cups cooked beans (I used garbanzo)

6 eggs

1/2 teaspoon pure stevia extract

1 teaspoon vanilla extract

1/3 cup honey

1/4 cup coconut oil

2 ounces dark chocolate (about half of a chocolate bar, 85% cocoa)

1/3 cup cocoa powder

1/2 teaspoon salt

2 teaspoons baking soda

  1. Preheat oven to 325 degrees F.
  2. Puree beans, eggs, stevia, vanilla and honey together.
  3. Melt coconut oil and dark chocolate.  Add to other wet ingredients and blend.
  4. Add dry ingredients to wet ingredients and blend again. 
  5. Pour batter into greased or lined muffin tin and bake for 20 minutes.

These were enjoyed all on their own, without adornment, but I am definitely looking for a good chocolate frosting recipe to pair with the cupcakes for the next special occasion.  Since they contain beans, these little cakes are not primal.  But if you’re a fan of Mark’s Daily Apple, you are well aware of the 80/20 principle.  So here’s to the 20!