Skinny gluten-free chocolate mud cakes

Low in calories, yet satisfyingly chocolatey and gooey, these cakes are a great treat for gluten-free followers.


Makes 12.

Ingredients:

• 120 grams of gluten-free self-raising flour
• 2 teaspoons of baking powder
• 20 grams of cocoa powder
• 3 tablespoons of brown sugar
• 1 tablespoon of artificial sweetener of your choice
• 50 grams of butter
• 120 ml of rice milk
• 1 egg
• 1 teaspoon of vanilla extract

For the topping:

• 40 grams of sugar-free dark chocolate (optional: with almond pieces)
• 10 grams of butter, cut into cubes
• 150 grams of icing sugar
• 1 tablespoon of rice milk

Directions:

1. Grease a 12-hole cupcake tray with baking spray.
2. Sift the flour, cocoa, baking powder and sugar into a bowl. Rub in the butter with your hand until the mixture starts to look grainy.
3. In a separate bowl, whisk the milk, egg and vanilla extract together, then add to the flour mix, taking care not to over-mix.
4. Divide the mixture among the cupcake holes and bake for 20 - 25 minutes until the cupcakes feel spongey. 
5. Cool on a rack.
6. To make the topping, melt the butter and chocolate on a low heat in the microwave. Let cool and gradually beat in the sifted icing sugar and milk. If the icing looks too runny to use straight away, refrigerate for 15 - 20 minutes to let set.