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+ servings

Cacao Gluten Free Cupcakes

by Jennifer
  • 1 ½ cups almond flour
  • ¼ cup cacao powder
  • ¾ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 3 eggs
  • 2 tablespoons olive oil
  • cup maple syrup
  • 2 cups grated beets
  • ½ cup walnuts, finely chopped

for frosting:

  • 1 ½ cups raw cashews
  • 2 tablespoons cacao powder
  • 2 tablespoons lemon juice
  • 2 tablespoons agave nectar
  • ¼ cup filtered water
  • ¼ cup cacao nibs
  • Preheat the oven to 325 ºF. In a large mixing bowl, combine the almond flour, cacao powder, baking soda, cinnamon and salt.
  • In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the beets and walnuts and add into the dry ingredients. Stir to thoroughly combine.
  • Pour the batter into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes before icing.

For Frosting:

  • Combine the cashews, cacao powder, lemon juice, agave nectar, and water in a high-speed blender. Blend until smooth, adding additional 1 tablespoon water if necessary.
  • Ice cupcakes with icing when cool. Sprinkle cacao nibs over iced cupcakes.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!