These cupcakes use only ground nuts as flour—a 16th century technique that predates wheat flour by 200 years.
Nut Cupcake (dairy-free, sugar-free, and flour-free)
Indulge in the delightful world of our Nut Cupcake, a scrumptious treat that’s completely dairy-free, sugar-free, and flour-free! Made with wholesome ground nuts and naturally sweetened with ripe bananas, these airy cupcakes are a guilt-free dessert that everyone will adore. Perfect for any occasion, they’re a tasty way to satisfy your sweet tooth while keeping things healthy!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 colher de sopa de manteiga ou azeite de oliva (14 g)
- 3 ovos
🫙Pantry Staples(2)
- 1 colher de sopa de fermento de bolo (15 ml)
- 1 colher de sopa de cacau em pó 100% (15 ml)
📦Other(2)
- ½ xícara de uva passa (120 ml)
- ½ xícara de nozes trituradas finas (120 ml)
👨🍳 Instructions
- 1
Beat the eggs with half a cup of raisins.
- 2
Gradually add the remaining ingredients: crushed walnuts, cocoa powder, and your choice of fat (butter or olive oil).
- 3
Add the baking powder and mix well.
- 4
Bake in a preheated oven at 180 degrees Celsius for about 15 minutes.
💡 Pro Tips
- ✓Soak raisins in warm water for 10-15 minutes before beating with eggs to rehydrate them to 25-30% moisture content, preventing them from drawing moisture from your batter during baking.ingredient25-30% moisture content
- ✓Grind walnuts to a fine meal consistency (similar to almond flour) but leave 20% as small chunks to provide structure since there's no gluten network to support the cupcake.technique20% chunks remaining
- ✓Add baking powder last and mix for exactly 30-45 seconds to activate the leavening without overworking the nut oils, which can make the texture dense and greasy.timing30-45 seconds
- ✓Test doneness at 12 minutes instead of 15 since nut-based batters cook faster due to higher fat content - a toothpick should come out with just a few moist crumbs.timing12 minutes
- ✓Use 1 tablespoon of cocoa powder per 1/2 cup of ground nuts to maintain proper dry-to-wet ingredient ratio, as cocoa absorbs moisture differently than traditional flour.ingredient1:8 cocoa to nuts ratio
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
These cupcakes use only ground nuts as flour—a 16th century technique that predates wheat flour by 200 years.
Nut Cupcake (dairy-free, sugar-free, and flour-free)
Indulge in the delightful world of our Nut Cupcake, a scrumptious treat that’s completely dairy-free, sugar-free, and flour-free! Made with wholesome ground nuts and naturally sweetened with ripe bananas, these airy cupcakes are a guilt-free dessert that everyone will adore. Perfect for any occasion, they’re a tasty way to satisfy your sweet tooth while keeping things healthy!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 colher de sopa de manteiga ou azeite de oliva (14 g)
- 3 ovos
🫙Pantry Staples(2)
- 1 colher de sopa de fermento de bolo (15 ml)
- 1 colher de sopa de cacau em pó 100% (15 ml)
📦Other(2)
- ½ xícara de uva passa (120 ml)
- ½ xícara de nozes trituradas finas (120 ml)
👨🍳 Instructions
- 1
Beat the eggs with half a cup of raisins.
- 2
Gradually add the remaining ingredients: crushed walnuts, cocoa powder, and your choice of fat (butter or olive oil).
- 3
Add the baking powder and mix well.
- 4
Bake in a preheated oven at 180 degrees Celsius for about 15 minutes.
💡 Pro Tips
- ✓Soak raisins in warm water for 10-15 minutes before beating with eggs to rehydrate them to 25-30% moisture content, preventing them from drawing moisture from your batter during baking.ingredient25-30% moisture content
- ✓Grind walnuts to a fine meal consistency (similar to almond flour) but leave 20% as small chunks to provide structure since there's no gluten network to support the cupcake.technique20% chunks remaining
- ✓Add baking powder last and mix for exactly 30-45 seconds to activate the leavening without overworking the nut oils, which can make the texture dense and greasy.timing30-45 seconds
- ✓Test doneness at 12 minutes instead of 15 since nut-based batters cook faster due to higher fat content - a toothpick should come out with just a few moist crumbs.timing12 minutes
- ✓Use 1 tablespoon of cocoa powder per 1/2 cup of ground nuts to maintain proper dry-to-wet ingredient ratio, as cocoa absorbs moisture differently than traditional flour.ingredient1:8 cocoa to nuts ratio