Chocolate-Orange-Raspberry Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Orange and raspberry give these chocolate cupcakes a unique and delicious flavor! Use the chocolate-orange-raspberry frosting to complete this sensational flavor combination.
  • 1½ cup almond milk
  • ½ cup orange juice
  • 1 teaspoon rice vinegar
  • 2 cup Turbinado sugar
  • ⅔ cup vegetable oil
  • 2 eggs
  • 2 cup oat flour
  • ½ teaspoon xanthan gum
  • ⅔ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon orange zest
  • 2 tablespoon organic raspberry preserves
  • 1 teaspoon vanilla
  1. Preheat oven to 350° and line cupcake pan with paper or foil baking pans.
  2. In a small bowl, stir together the almond milk, orange juice and vinegar and set aside for a 5 minutes so mixture will curdle.
  3. In a medium bowl, mix together the dry ingredients (flour, cocoa, xanthan gum, baking soda, baking powder and salt).
  4. In a large bowl, beat sugar, oil, eggs, and orange zest until thoroughly mixed.
  5. Alternating flour mixture and milk mixture, blend into sugar/egg mixture and beat until smooth.
  6. Fill each baking cup with batter so they are approximately ⅔ full.
  7. Bake for 30 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely before frosting.
** Many jams, jellies and preserves contain fructose and/or high fructose corn syrup. Those are a no-no for FODMAP free. I found Organics brand Organic Raspberry Preserves is FODMAP Free!
Recipe by Living FODMAP Free at