Recipes, Special Diets on March 19, 2012 by

Chocolate Marble Cupcakes (GF)

These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice


  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Starch
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.


sharon sherwood says:

Just made a double batch of these. They are so good and tasty. Do not taste like gluten free at all. YUM!

Jeanette says:

Sharon, so glad you tried these and enjoyed them. Thanks for the feedback.

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