Vanilla Cupcakes-Gfcf, Sugar Free, Gaps/Scd Legal – a delicious recipe with coconut flour, salt, aluminum, eggs, grapeseed oil, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a medium bowl, combine coconut flour, salt and baking soda", "In a small bowl, blend together eggs, grapeseed oil, melted honey and vanilla", "Mix wet ingredients into dry and blend with a mixer or hand blender until smooth", "Pour batter into a glass pan or cupcake liners", "Bake at 350u00b0 for 20 minutes
2
Cool completely
3
Top with frosting
4
Makes 12 cupcakes or 1 12 inch cake", "I am always expertimenting with different varaitions of frosting.
5
2 c macadamia nut butter(homemade). Just put nuts in food processor for 5 mnutes. At first the nuts will clump and then you will see the oil starting to come out of the nuts and it will turn to nut butter. Then, add the nut butter to 4 T raw honey & 2 tsp water...blend.
6
So many different variations. You could add dates and pulse chop until mixed. or add shredded apples and pulse chop for a few seconds. You can even change the color of the frosting by adding beet juice or veggie juice . Then.... Frost the cake and garnish with edible flowers, and/or dried coconut, strawberries....or whatever your heart desires.
7
Enjoy!"]
383
kcal
Calories
15
g
Fat
41
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup coconut flour, 1/2 teaspoon Himalayan sea salt, 1/2 teaspoon aluminum free baking soda, 6 organic-cage free eggs, and more.
Yes, Vanilla Cupcakes-Gfcf, Sugar Free, Gaps/Scd Legal 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
