Gluten Free Vanilla Cupcakes with Vegan Chocolate F

Name: Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Flour, Sifted; 1/2 teaspoons Celtic Sea Salt; 1/4 teaspoons Baking Soda; 6 whole Eggs; 1/2 cups Grapeseed Oil; 1/2 cups Agave Nectar; 1 Tablespoon Vanilla Extract; 1 cup Dark Chocolate 73%; 1/2 cups Grapeseed Oil; 2 Tablespoons Agave Nectar; 1 Tablespoon Vanilla Extract; 1 pinch Celtic Sea Salt

Servings: persons

1/2 cups Coconut Flour, Sifted
1/2 teaspoons Celtic Sea Salt
1/4 teaspoons Baking Soda
6 whole Eggs
1/2 cups Grapeseed Oil
1/2 cups Agave Nectar
1 Tablespoon Vanilla Extract
1 cup Dark Chocolate 73%
1/2 cups Grapeseed Oil
2 Tablespoons Agave Nectar
1 Tablespoon Vanilla Extract
1 pinch Celtic Sea Salt

1
To make the cupcakes:
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1.
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In a medium bowl, combine coconut flour, salt and baking soda.
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2.
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In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
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3.
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Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
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4.
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Pour batter into well-oiled muffin tins.
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5.
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Bake at 350 degrees F for 20 minutes.
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6.
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Cool completely.
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7.
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Top with chocolate frosting.
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To make the vegan chocolate frosting:
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1.
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In a small saucepan over very low heat, melt chocolate and grapeseed oil, 2.
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Stir in agave, vanilla and salt.
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3.
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Place frosting in freezer for 15 minutes to chill and thicken.
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4.
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Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Coconut Flour, Sifted, 1/2 teaspoons Celtic Sea Salt, 1/4 teaspoons Baking Soda, 6 whole Eggs, and more.

Yes, Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions