Paleo Chocolate Cupcakes (gluten-free, dairy-free)
User Reviews
5.0
102 reviews
Excellent
Paleo Chocolate Cupcakes (gluten-free, dairy-free)
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Paleo chocolate cupcakes are extremely moist, decadent and rich, with a perfectly fluffy texture. They're gluten-free and dairy-free!
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Ingredients
Cake Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 tablespoons coconut flour
- 1 cup coconut sugar
- 3/4 cup raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
Cake Wet Ingredients
- 2 large eggs
- 3/4 cup full-fat coconut milk
- 1/2 cup water
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Vegan Chocolate Buttercream Frosting
- 4 cups organic powdered sugar or powdered coconut sugar, powdered succanat, etc
- 1/2 cup raw cacao powder
- 1/2 cup organic palm shortening
- 1/3-2/3 cup dairy-free milk
- 1 teaspoon vanilla extract
Instructions
Paleo Chocolate Cupcakes
- Preheat your oven to 350 degrees fahrenheit.
- Add all the dry ingredients into a large mixing bowl and whisk together.
- Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.
- Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
- Bake for 25-28 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before piping the frosting on top.
Vegan Chocolate Buttercream Frosting
- Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute.
- If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
- Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.
Notes
- This recipe creates 14 full cupcakes (I fill each cupcake about 80% of the way full with batter). But you can create 15 slightly smaller cupcakes as well.
- My baking time of 25-28 minutes is based on a standard oven. I'd recommend checking the cupcakes earlier, at 20 minutes if your oven tends to cook fast or if you're using a convection oven.
- Remember to make sure your cupcake is 100% cool before frosting. Otherwise the heat from the cupcake will melt your frosting.
- This is the brand of espresso powder that I use.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
23mg
(8%)
Sodium
202mg
(8%)
Potassium
160mg
(5%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
56IU
(1%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 23mg | 8% |
| Sodium | 202mg | 8% |
| Potassium | 160mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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