Date-Sweetened Chocolate Cupcakes (GF Option)

Looking for healthier cupcakes? These date-sweetened chocolate cupcakes are a naturally refined sugar-free treat. They also includes the option to use gluten-free flour or to sneak in some extra vegetables. How sweet is that!?

I’m a big fan of naturally fruit-sweetened treats. My banana-sweetened cake is one of my go-to’s for big celebrations. These cupcakes are actually less sweet than my banana cake, making them more of an everyday treat.

Dates are high in fiber and packed with vitamins and minerals. They also have antioxidant and anti-inflammatory properties.

The only trick with this recipe is to use a softer, sweet variety of dates. I recommend Medjool, but as long as you avoid a hard dry variety, the date puree will end up nice and smooth.

Vegetables in your Chocolate Cake?

Adding grated vegetables isn’t necessary. However, it’s a great way to make these date-sweetened chocolate cupcakes even healthier!

Here are a few options:

1. Beets are ideal in this recipe because they are naturally sweet and will add to the sweetness of the cake. Beets also just disappear in chocolate cake, adding richness but little additional flavor.
2. Sweet potatoes or yams will also add sweetness as well as a dose of beta-carotene.
3. Carrots are always good in cake.
4. Zucchini will add quite a bit of moisture. You may need to increase the baking time by 5 minutes if you add grated zucchini.

Gluten-Free or Whole Grain Flour

To be honest, I’ve never made this recipe with white, all-purpose flour. It just goes against my grain (so punny 😉 ). If you try AP flour, let me know how it goes! Otherwise, I recommend one of the following options:

• Your favorite gluten-free flour. It doesn’t need to be a baking flour mix, the flavor will be better with brown rice, GF oat flour, or light buckwheat flour.
• If you aren’t worried about gluten, use rye flour, spelt, or whole wheat.
• For a more cake-like cupcake, use soft, white pastry flour.