Recipe: Wheat, Sugar & Gluten Free Chocolate Cup Cakes

With 'Sugar Free July' coinciding with my birthday this year, my mum went that extra mile to make me an emazingly sweet treat that was sugar free.  They honestly tasted divine and because they were made without flour they were extremely light and delicate.  If you are gluten or wheat intolerant this is the perfect go to recipe for your chocolate cake.  For those who haven't dabbled to the 'other side' or the world without wheat, your body will seriously notice the difference by this cup cake being based on almond meal as it will digest more quickly.  The flavour of honey remains in your mouth after you have finished eating which makes you feel that you are eating something really sweet.  I seriously love this recipe and my mum did such a lovely job in making these for me in cute little cup cake cases - pink of course!!! 

Ingredients:

• 1 ½ cups (150g) almond meal
• ¼ cup (21 g) cocoa powder
• 1 teaspoon baking powder
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup macadamia nut oil
• ¼ cup milk
• 2 tablespoons honey

Method:

1. Preheat oven to 160 C fan forced;
2. Combine almond meal, sifted cocoa powder and sifted baking powder;
3. Add the eggs, oil, milk and honey then mix well to form a smooth batter;
4. Spoon into 12 small individual cupcake tins; and
5. Bake for 25 minutes until puffed and cooked through.