Cassava flour chocolate cupcakes recipe (paleo, gluten & dairy free) - Step by step cooking video

You know those recipes that you grow up eating throughout your childhood and you continue to eat it into adulthood? This cassava flour chocolate cupcakes recipe is inspired by the Hershey’s Deep Dark Chocolate Cake recipe which has been in existence in our household since I was a kid. My parents found it in a Hershey’s cookbook way back when and wrote it down on a recipe card which still exists to this day at my moms house.
It’s probably one of the best chocolate cake recipes I’ve ever known (also the batter is AMAZING - if that’s your thing), but now that I don’t eat gluten or dairy and I mostly eat paleo, I figured I would try to re-create this recipe without any grains, gluten or dairy.
I essentially took the original recipe and swapped out the ingredients 1-to-1. I turned it into a paleo chocolate cupcakes recipe, although it could also be done as a cake. I also added a dairy free chocolate cream cheese frosting.
What do you know, it turned out just as amazing! Of the friends and family who have tried this healthified version of the recipe, they’ve all said that they would never guess that it was any different than the original.
Full recipe at -
www.foodsandfe...

[@sherinrs3579]

This was very tasty .I tried ur recipe it turned out very well. Thank you so much

[@foodsandfeels]

Awesome that is great! I love this recipe as well. :-) Thanks for Sharing

[@Gratitude1804]

Thanks for this ingredient the muffins were delicious. I gave it to the elderly, they all liked it and said did not feel tight in the stomach at all. I didn't put the cream cheese on top, but instead I put the healthy jam.

[@foodsandfeels]

That is so awesome! Thanks for taking the time to write a review😁

[@sayedaanika1292]

Can I use tapioca flour?

[@osamedennadi6309]

Thanks for the video. But do you know why the cupcakes fell in the middle?

[@foodsandfeels]

Not totally sure but I think it is because cassava flour is heavier than regular flour so it doesn't rise as much and then it's more weighed down? Happens to me when I bake them as well

[@julianavargas9010]

How is the texture?

[@foodsandfeels]

It is really good! Cassava flour is always a bit more gummy but it's impressively good

[@Gratitude1804]

Soft, like eating cake from heaven.

[@foodsandfeels]

@@Gratitude1804 haha thank you!!