Posts Tagged ‘gluten free baking’

Dark Chocolate Walnut Cappuccino Cupcakes

This month we are providing a gluten free chocolate cupcake recipe with a crunchy topping made from our Walnut Cappuccino Truebar. The Truebar topping adds an element that may also remind you of a coffee cake and in all honesty, this recipe would be a perfect replacement to the traditional morning pastry.

IMG_1626 edited


Makes about 12 muffins

 – 2 Cans of Unsweetened Coconut Milk (chilled)

3 Walnut Cappuccino Truebars

1 Cup of Organic Dark Chocolate Chips

 –  Flour Blend:

  • 4 cups Brown Rice Flour,
  • 2 cups White Rice Flour
  • 2 cups Potato Starch
  • ½ cup Tapioca Flour
  • ½ cup Corn Starch
  • 5 tsp Xantham Gum

 Cake Mix: (Do not blend all together at once)

  • 1 ¼ Cup Flour Blend
  • ½ cup Dark Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • ½ Cup Unsweetened Coconut Milk
  • ½ Cup Brewed Coffee
  • 1 TBSP White Vinegar
  • 1 Cup Organic Sugar
  • 1/3 Cup Sunflower Oil
  • 1 ½ tsp Vanilla



To make the cake mix, it’s best to first add all the dry ingredients together and all the wet ingredients together separately and then combine them after.

1.  Combine and Mix the Dry Ingredients:

Add the  1 ¼ Cup of Flour Blend

Dark Cocoa Powder

Baking Powder

Baking Soda

Sea Salt

2.  Combine Wet:

Unsweetened Coconut Milk

Brewed Coffee

White Vinegar

Sunflower Oil


**Dissolve sugar in wet

3.  Then combine by slowly streaming in the wet portion and mixing with the dry.

4.  Evenly distribute in cupcake tin.

5.   Bake 20 min @350 degrees

6.  Pulse your Truebars in a food processor for a minute till small fine pieces

7.   Place in a bowl for later use

IMG_1601 edited

8.  Take remaining chilled coconut and separate the solid and liquid  (If you’d like to add a whip topping set solids aside in a separate bowl)

9.  Heat up the liquid Coconut Milk on the stove till scorched

10. Pour over 1 Cup Organic Dark Chocolate chips and stir/whip to make a ganache

11.  Dip the cupcake in the chocolate ganache

12.  Then roll into crushed up Walnut Cappuccino Truebar pieces

cupcake 2

Optional Whipped Topping  

1.  Whip remaining solid Coconut Milk to soft peaks, add vanilla and cinnamon to taste
2.  Let cool then top with a dollop of coconut cream (creativity at your discretion)


Enjoy and please share how your cupcakes came out in the comment section! (Or send us pictures!)

– Bakery On Main





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We could not let Celiac Awareness Month end without sharing this Gluten-Free Baker’s Dozen by Taste for Life! Be sure to take a look at more of the great tips Taste for Life has to offer by visiting their interactive guide to going gluten free!   Please share with anyone you know who might be new to the gluten free community and trying to find their way.




– The Bakery On Main Team

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