This gluten-free riff on Black Forest cake has a whipped cream center and is topped with chocolate frosting, more whipped cream, chocolate shavings, and a cherry.

　　

Ingredients

makes 9

　　

Batter

1/4 cup coconut flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　1/4 cup grapeseed oil

　　1/2 cup agave nectar

　　1 (3-ounce) dark chocolate bar (73% cacao)

　　Whipped Cream Frosting (page 93)

　　Vegan Chocolate Frosting (page 92)

　　9 cherries, fresh or frozen

　　

Step 1

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

　　

Step 2

To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

　　

Step 5

To make chocolate shavings, break off a 2 by 3-inch portion of the chocolate bar. Use a vegetable peeler to carve shavings by running the blade along the long side of the chocolate piece to create a thin spiral. Repeat until you have 2 to 3 tablespoons of shavings.

　　

Step 6

To assemble the cupcakes, remove each from its liner. Use a serrated knife to split the cupcakes in half horizontally. Spoon 1 heaping tablespoon of the Whipped Cream Frosting onto the bottom half of each cupcake. Spread the top of each cupcake with the Vegan Chocolate Frosting and replace the tops. Add a large dollop (equivalent to 2 tablespoons) of Whipped Cream Frosting on top of the Vegan Chocolate Frosting. Sprinkle with chocolate shavings, finish with a cherry, and serve immediately.

　　Cooks' Note

　　Sweetness: High

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.