Gluten Free Chocolate Cupcakes

The following recipe makes one of "THEE BEST" chocolate cupcakes I've tasted and (for that matter) made.

Why?  Because the cake is light and spongee.  No strange after taste.  Just chocolately goodness.

Gluten Free Chocolate Cupcakes

¼ cup coconut flour

¼ cup cacao powder

¼ teaspoon celtic sea salt

½ teaspoon baking soda

3 eggs

¼ cup grapeseed oil

½ cup agave nectar

1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
2. In a large bowl, blend together eggs, oil and agave
3. Blend dry ingredients into wet thoroughly
4. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
5. Bake at 375° for 20-22 minutes
6. Cool and cover with vegan "buttercream" chocolate frosting
7. Serve

Makes 8-10 cupcakes.

Both are very quick and easy.  Well, mostly easy...because the frosting took a smidge longer, but well worth it.

Both cupcake and frosting recipes can be found at one of my favorite blogs, Elanas Pantry.