Flourless Chocolate Cupcake for One [Paleo, Dairy free, Gluten free, Grains free]

choc cupcakes

This  initial  four ingredient flourless recipe is based on a tried and tested recipe on a Celiac disease gluten-free baking forum.  Tried and tested by myself in the microwave, as the recipe advises.  The picture told a story of a fresh-baked oven cupcake, and, while I have no doubt that the author did get the desired effect of the spongy inside as the picture suggests, I must have a fault with my microwave, as my make sure didn’t look that moist and spongy.

So I decided to adapt the recipe, still flourless, but with additional ingredients to see the effect my adaption would make on this.  Yes, it did take longer in a conventional oven but the effect was way different from the microwave version.  Two minutes after cooking, with the original recipe (cooked in the microwave for 1 minute), it started losing its softness – actually, it hardened quite quickly.  The conventional oven, albeit 12-14 minutes delayed, produced the desired cupcake texture and taste, moist, soft, spongy and extremely tasty.  I opted to make 2 small cupcakes using 2 small silicone moulds.  If you require 1 large cupcake, use a larger oven proof baking vessel.

What I have come to realise in gluten free baking, is that there has to be a fair amount of moisture in the ingredients and in some recipes, where no flour is used, to create the desired result, a little lateral thinking is required.

This one egg recipe produced 2 small cupcakes and this recipe may be tweaked to bake a bigger batch.  Although, I am of the opinion that this is a chocolate craving saver and soother, and works well for that exact purpose.  I used a combination of date syrup and nut butter as the sweetener of choice.  I recommend raw honey for those wanting a sweeter taste, or perhaps including about 2 tablespoons of applesauce, or,  mashed banana too.  For those following a low carb, high fat diet, your sweetener of choice will work too.


1 large egg

2 tblsp cacao powder or sugar free cocoa powder

1/8 tsp bicarbonate of soda + 1/8 tsp cream of tartar = gluten free baking powder

¼ tsp vanilla extract

1-2 tblsp sweetener of choice

Optional:  1 tlsp almond milk or coconut milk (sugar free)

Here’s How

  • Preheat the oven to 180° C.
  • Lightly grease one or two silicone muffin moulds and keep aside.  You may also use paper cupcake casings
  • In a small glass dish, whisk together the egg, sweetener of choice and the vanilla extract (if using a nut-milk, you may add it in now. [I used a teaspoon to mix the ingredients together and it worked well :) ]
  • Add in the cacao or cocoa powder and the gluten free baking powder and combine the ingredients well for a cupcake batter.
  • Pour into one large cupcake paper casing or  the two small silicone moulds, and bake for 12-15 minutes.


  • Use a skewer to test that the cupcake is fully baked.  You may, if preferred, try the microwave cooking method and nuke for 1 minute or about 1 minute and 30 seconds.

baked cupcake

  • Remove from the oven, place on a wire rack to cool and serve as desired.

Enjoy :)

flourless baked






Print Friendly

Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *