Gluten Free Dairy Free Cupcakes
User Reviews
5
Gluten Free Dairy Free Cupcakes
Description
The cupcake batter is made by blending almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda, and optional espresso powder. Eggs, almond milk, coconut oil, lemon juice, and vanilla extract are added, then mixed until combined. The batter is scooped into liners and baked at 325°F for 16 to 18 minutes until a toothpick comes out clean.
The frosting consists of the thickened solid part of chilled canned coconut milk melted together with dark chocolate chips, then chilled to stiffen before applying. This frosting is dense and thick, creating a rich chocolate topping without dairy.
The cupcakes bake with a tender crumb, slightly moist texture, and deep cocoa flavor with the espresso powder enhancing the chocolate depth. Baking at a moderate temperature ensures even cooking without drying.
Note that these cupcakes don’t rise much, so liners should be filled close to the top. Frosting should only be applied to fully cooled cupcakes to prevent melting. The cupcakes can be stored covered at room temperature for up to three days.
Ingredients
Chocolate Cupcakes
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 2 tbsp coconut flour
- ¾ cup coconut sugar
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp espresso powder optional
- 2 egg
- 1 ¼ cups almond milk
- 4 tbsp coconut oil room temperature
- ½ tsp lemon juice
- 1 ½ tsp vanilla extract
Chocolate Frosting
- 1 cup coconut milk only use hard part on top, see note, canned, chilled
- 1 ½ cups dark chocolate chips
Instructions
- First, prepare frosting. Scoop the hardened part of canned coconut milk into bowl. It should measure around 1 cup. Add it to a large microwave safe bowl.
- Add chocolate chips to the bowl with coconut milk. Melt in 30 second increments, stopping between each increment to stir, until fully melted.
- Place bowl in fridge for 1 hour.
- Then, preheat oven to 325 degrees Fahrenheit. Line a cupcake or muffin pan with paper liners.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda and espresso powder.
- Once combined, add in remaining cupcake ingredients. Stir to combine.
- Use an ice cream scoop to add batter to liners. Fill each one almost to the top.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Remove from oven. Allow cupcakes to cool in pan for 5 minutes. Then carefully remove to a cooling rack to cool for about an hour or until fully cooled.
- Once cupcakes are cooled, remove bowl of frosting from the fridge.
- Use a stand mixer or electric mixer to beat frosting until light and fluffy.
- Finally, add frosting to piping bag or use a knife to frost cupcakes.
Notes
- Espresso powder adds depth to the chocolate flavor but is optional.
- Cold canned coconut milk's solid part makes a dense, dairy-free chocolate frosting.
- Fill cupcake liners almost to the top as cupcakes rise minimally during baking.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store finished cupcakes covered at room temperature for up to 3 days.
- Arrowroot powder or cornstarch can substitute tapioca flour if needed.
- Room temperature coconut oil should be soft but not melted for best mixing.
- Lemon juice can be swapped with apple cider vinegar if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cupcakes
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 150mg | 6% |
| Potassium | 253mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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