Foodie Friday: Chocolate Orange Polenta Cupcakes (Gluten-Free / Vegetarian recipe)

Friday 26 April 2019

Chocolate Orange Polenta Cupcakes (Gluten-Free / Vegetarian recipe)
If you're sick of the sight of chocolate Easter Eggs, but still fancy something sweet this weekend, why not try these Chocolate Orange Polenta Cupcakes? Gluten-free and suitable for vegetarians, these cupcakes are ideal with your favourite cuppa for a relaxing afternoon treat.

Although I'm don't personally follow a gluten-free diet, I have several friends and relatives who are gluten-intolerant, so I've been experimenting with various gluten-free baking recipes to make sure that they don't miss out when I bring over homemade cakes and treats. 

Just before Christmas, I made a batch of these Chocolate Orange Polenta Cupcakes from Lorraine Pascale's Bake cookbook and they were very popular with everyone who tried them. I decided to tweak the recipe slightly to see if less sugar and butter could work and they came out great! In fact, no-one really noticed and all of the cupcakes were quickly devoured over the Easter Bank Holiday weekend. Win-win!

So this is the adapted recipe from Lorraine Pascale - I've also added a chunk of Orange-flavoured Chocolate to finish off each cupcake and swapped the regular brown sugar for Coconut Sugar, but you can use whichever you have available.

Chocolate Orange Polenta Cupcakes (Gluten-Free / Vegetarian recipe)
Ingredients: (makes 6 cupcakes)
  • 80g organic Butter (cubed & at room temperature)
  • 60g Coconut Sugar
  • 2 free-range, organic Eggs
  • 100g Ground Almonds
  • 1 tbsp Cacao Powder
  • 50g fine Polenta
  • 1/2 tsp Baking Powder (gluten-free)
  • Zest and Juice of 1 small Orange
  • 6 chunks of Orange-flavoured Chocolate (I used a bar from Divine)


  • Preheat the oven to 180C / Gas Mark 4 and line a muffin tin with six cupcake cases.
  • In a large bowl add the Butter and Sugar, and beat with a wooden spoon or whisk until it's has a light and creamy texture. 
  • Next, add the Eggs, one at a time, whisking well after each one is added.
  • Gently fold in the Ground Almonds, Cacao Powder, Polenta, Baking Powder, Orange Zest and Juice, using as few stirs as possible to keep the mixture nice and light. 
  • Carefully divide the mixture evenly between the six cupcake cases using a large spoon or mechanical ice-cream scoop. Press a Chocolate chunk into the top of each cupcake to finish.
  • Bake in the oven for 20-25 minutes until lightly golden brown.
  • Allow to cool slightly and enjoy warm or cold.

Storage tip: Keep the cupcakes in an airtight container for up to 3 days, though they are best eaten within 24 hours.

Chocolate Orange Polenta Cupcakes (Gluten-Free / Vegetarian recipe)
Have you tried using Polenta in baking?

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  1. These look fantastic! I like that you don't need that many ingredients to make them.

    1. They are delicious and very easy to make :) x


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