Gluten free chocolate chile cakes recipe


  • Yield: 1 dozen small cupcakes
  • Total Time: 4 Hours


  • 2 cups full-fat plain probiotic yogurt
  • 2 Tbsp honey
  • 1 Tbsp plus ½ tsp. pure vanilla extract
  • ½ Ib Medjool dates, pitted
  • 5 oz cooked beets, chopped (2 cups)
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp tamari (optional)
  • ½ tsp baking soda
  • ½ cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • ⅛ tsp cayenne
  • Pinch of sea salt
  • 3 large eggs
  • Grated dark chocolate and crushed red pepper, for garnish
How to Make It
  1. Line a sieve with cheesecloth and place it over a bowl. Add the yogurt, cover with plastic wrap and refrigerate for 24 hours to drain until thick. Transfer the yogurt to a medium bowl and stir in the honey and ½ teaspoon of the vanilla; refrigerate.
  2. Preheat the oven to 350°. Line 12 muffin cups with paper liners. In a food processor, combine the dates, beets, butter, tamari (if using), baking soda and the remaining 1 tablespoon of vanilla and puree until smooth. Scrape down the side of the bowl. Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.
  3. Spoon the batter into the muffin cups and bake for about 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Transfer cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours or overnight.
  4. Peel the paper liners off the cakes. Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper. Serve cold.

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