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Chocolate Cupcakes or Cake with frosting - Gluten Free

This recipe is enough for  24 mini cupcakes and one 9" round cake pan - so you can please kids and adults with one effort.
The cake is delicious --  after all, it IS chocolate !  and the frosting is truly  ' the icing on the cake' !!
  • 1/2 cup brown rice flour 
  • 1/4 cup white bean flour (or chickpea flour) 
  • 1/4 white rice flour 
  • 1/4 cup potato starch 
  • 1/4 cup tapioca 
  • 1/4 cup cocoa powder 
  • 1/2 tsp xanthan gum 
  • 1 1/2 cups sugar 
  • 1 1/2 tsp baking soda  
  • 3/4 tsp baking powder 
  • 3/4 tsp salt 
  • 2 lg. eggs 
  • 3/4 cup water 
  • 3/4 cup milk 
  • 1 tsp vinegar 
  • 1/4 cup oil 
  • 2 tsp vanilla 
  1. Mix dry ingredients together
  2. In mixer bowl blend together liquids, add dry ingredients and beat until perfectly smooth. 
  3. Pour into 24 mini-cupcakes and one 9" cake pan.  (or your preference pans) 
  4. Bake @ 350 degrees for about 20- 30  minutes.   
  5. Let cool. 
  6. Decorate cupcakes as desired. 
  7. Slice cake in half and fill with sweetened whipped cream. (I add 1 tsp instant vanilla pudding powder to stabilize)  Then ice  sides and top with following frosting. 
  • 1/2 cup butter 
  • 1/2 cup nutella 
  • 3 tbsp milk 
  • 1 tsp vanilla 
  • 1/3 cup chocolate chips (melted) 
  • 1 2/3 cups icing sugar (or amount needed to make it spreadable) 
  1. Cream the butter, nutella,  
  2. Add the melted chocolate chips, milk and vanilla 
  3. Add icing sugar and beat until thick and creamy. 


  1. Thank you for this recipe. My twins are both celiac and chocolate cake is their favorite.

  2. Julie, your cake and cupcakes look so moist and tasty. It's nice to have these wonderful gluten free recipes here on the blog.

  3. Looks great! I am going to make this, only the Garbanzo Bean flour from Bobs Red Mill is something to left be desired. My entire family dislikes it. Can you taste the bean in this recipe? Any tiem we see bean flour.... WE RUN! haha..

    thank you, God bless


    1. Hi Patrizia , I'm with you .. .a beany taste makes me run ! and I don't know why all commercial bean mixes have a very strong flavour. But I found that when I grind my own navy beans (from the grocery store) there is absolutely NO bean taste, and the reason I love the white bean flour - other than it adds protein to balance the carbs - is that in flavour it mimics the flavour of wheat. I used my coffee grinder to grind the beans until I got my Wonder Mill ... -just grind/fine sift/grind until the flour is soft when rubbed between your fingers.
      I brought these cupcakes to my kids today .. and my granddaughter met me at the door and said, "Nanna, I've been thinking about these cupcakes all day!" No one would know these are gluten-free unless you tell them.

    2. Julie, thank you so much! Im new to Gluten Free & am learning slowly :) I have a Nutri Mill... will that work? I never thought of doing Navy beans! Yippppeeeeee! thank you!!!!

      OK, Im going to go for it :) Im SO EXCITED!!!!

      thank you! Blessings, Patrizia

    3. You are very welcome, Patrizia ! I was new once too .. and I am happy to share what I have learned ! I think a Nutri Mill would work just fine ! Have fun !!

    4. WAIT! Julie, dont leave me! hehe... um... can I incorporate navy beans in all baked goods & how else do you use it? IM SO EXCITED!!! God bless you, Julie :)

    5. I'm so sorry, Patrizia... It seems that I missed this last comment somehow- can't believe its over a year ago that you left it ! can incorporate navy bean flour in most, if not all, of your baked goods... 1/4 cup substituted for one of the other gf flours you are using will add the protein and wheat flavour that you want ....
      I'm sure you have figured this out by now ... but I wanted you to know I did not intentionally ignore you! I feel so bad !
      If you find this ... I wish you a VERY happy gf New Year !!! and happy baking !

  4. I made this this weekend and it is amazing. I followed the recipe as written except that I doubled the cocoa since I like things really chocolaty. This cake tasted better than the Duncan Hines mix I used to always use for my birthday cake. I poured the batter into two nine inch pans and it made a lovely two layered cake. The icing was also delicious. My teenaged daughters and their friends agreed with me.

    1. Thank you!!! It is always rewarding to hear that someone enjoyed my recipe !! and I agree, easy to adjust the cocoa powder to accommodate light or dark chocolate preferences. I made this cake in a tube pan last week , sliced it for filling and that worked out great as well.

  5. Can I use King Arthur All purpose GF flour with this? I do not have the bean flour and was wondering if it would still turn out with the All Purpose Flour

  6. I used this frosting. And it turned out excellent. It was easy to apply and the cupcakes with this frosting were a hit at a grandsons birthday. This recipe is printed and filed. Thanks Julie!

  7. Will this work if I just leave the cocoa powder out? I want yellow or vanilla cupcakes, our daughter doesn't want to serve chocolate to her son with celiac, (not because of the celiac, but because of the caffeine in chocolate. Any help would be appreciated, fast! I Need to make these this Saturday.

    1. I'm so sorry, this comment didn't post until today and today is past Sat. !!
      I hope you tried it without the cocoa powder - I'm sure it would be fine ... just maybe add more flour or I would substitute almond flour.


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