Got a celebration coming up, and want to keep festivities Paleo? These gluten-free cupcakes are a great way to deliver a little something sweet without any grains, dairy, or refined sugar!
These PaleoFLEX™ cupcakes are also really easy to make. Simply combine the wet and dry ingredients separately, then mix until just combined and pour into a cupcake liner. You can make the easy four-ingredient frosting while they bake. The hardest part is waiting for the ganache to cool until it’s the perfect spreadable consistency.
To keep these cupcakes grain-free, we used blanched almond flour instead of white flour. Blanched almond flour simply means that the almond skins were removed, making for a more uniform color and creating more of a fluffy texture in baked goods than regular almond flour. We also used a bit of arrowroot flour to make the cupcakes lighter and less dense.
Instead of using milk in the batter and butter and cream for the icing, we used coconut cream as a replacement for all dairy products. We recommend using coconut cream from the can, but you can also use full-fat coconut milk instead. Just be sure to chill it first, then remove the water from the thick cream portion before using. This will help ensure your cupcakes don’t get soggy and the frosting doesn’t separate.
While the cupcakes bake, make the chocolate “buttercream” ganache by melting dark chocolate chips with the coconut cream over very low heat, whisking constantly. Remove from the heat as soon as the chocolate is melted and then stir in almond butter and a bit of pure vanilla.
The frosting should be smooth and shiny. Let it cool until it’s thick enough to spread, then use a knife to frost the cooled cupcakes (or dip them directly in the saucepan of frosting) and sprinkle with cacao powder, if desired. Serve for a special occasion treat.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
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- Recipe by: Jess Case
- Serves: 12 One cupcake
- Meal: Dessert
- Serves: 12 One cupcake
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
4 eggs
1/4 cups organic maple syrup
1/4 cups coconut oil, melted and cooled
2 1/2 tsp pure vanilla extract, divided
1/3 cups + 2 tbsp full fat coconut cream, divided
2 cups blanched almond flour
1/4 cups arrowroot flour
3/4 tsp baking soda
1 cups 80% cacao chocolate chips
2 tbsp almond or cashew butter
Cacao powder, for serving (optional)
Directions
Preheat your oven to 350°F and line a cupcake tin with 12 paper liners.
Whisk the eggs, maple syrup, coconut oil, 2 teaspoons of vanilla, and 2 tablespoons of the coconut cream in a medium bowl.
In a large bowl, combine the blanched almond flour, arrowroot flour, and baking soda.
Add the wet ingredients to the dry and mix until smooth, being careful not to over-mix.
Pour the batter evenly into the cupcake liners and bake for 15 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. Remove from the oven and set on a cooling rack.
While the cupcakes are baking, make the frosting: Melt the chocolate chips with 2/3 cup of coconut cream in a small saucepan over very low heat, whisking constantly. Once the frosting is melted, remove it from the heat. Add the almond butter and remaining ½ teaspoon of vanilla. Stir until it's smooth and shiny, then let cool until thick and spreadable.
Use a knife to frost the cupcakes, or dip the cupcakes into the frosting and swirl it around before flipping back up. Sprinkle with cacao powder, and enjoy!
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