This gluten-free riff on Black Forest cake has a whipped cream center and is topped with chocolate frosting, more whipped cream, chocolate shavings, and a cherry.
Sweetness: High
Recipe information
Yield
makes 9
Ingredients
Batter
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
Step 5
To make chocolate shavings, break off a 2 by 3-inch portion of the chocolate bar. Use a vegetable peeler to carve shavings by running the blade along the long side of the chocolate piece to create a thin spiral. Repeat until you have 2 to 3 tablespoons of shavings.
Step 6
To assemble the cupcakes, remove each from its liner. Use a serrated knife to split the cupcakes in half horizontally. Spoon 1 heaping tablespoon of the Whipped Cream Frosting onto the bottom half of each cupcake. Spread the top of each cupcake with the Vegan Chocolate Frosting and replace the tops. Add a large dollop (equivalent to 2 tablespoons) of Whipped Cream Frosting on top of the Vegan Chocolate Frosting. Sprinkle with chocolate shavings, finish with a cherry, and serve immediately.
