Flourless Chocolate Cupcakes | Gluten-Free

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Contributed by: Kyra Corrigan

Serves: 12

Time: Prep: 10 mins. Bake: 20 mins.

An incredibly easy and fail-proof gluten-free cupcake! These flourless chocolate cupcakes are naturally gluten & dairy free, thanks to their secret ingredient: Kidney Beans!  They look and taste just like a regular cupcake and are deliciously soft and moist.

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400g tin organic red kidney beans, drained and rinsed well
1 tbsp water
1 tbsp vanilla extract
1/3 cup organic coconut oil, melted
5 organic eggs
1/2 cup organic raw sugar
1/3 cup organic cacao or cocoa powder
1/2 tsp bicarb soda
1 tsp baking powder
1 tsp organic cinnamon
1/2 tsp Himalayan salt


  1. Preheat oven to 180°C and line a cupcake pan with cases.
  2. Combine kidney beans, water, vanilla extract, coconut oil and 2 eggs in a food processor or high-powered blender. Process until smooth and aerated (around 5 minutes).
  3. Add remaining eggs plus all other remaining ingredients and blend for another minute, until well combined.
  4. Divide evenly into cupcake cases and bake for 20 minutes or until a skewer comes out clean.
  5. Remove from oven and let cool slightly in tin before turning onto a cooling rack. The cupcakes will deflate slightly which is common for wheat free baking.
  6. Once cool, dust with icing sugar or ice with a chocolate frosting to serve.
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Nut Free
Nut Free
Wheat Free
Wheat Free

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