I cannot tell you how good these cupcakes taste! I was DYING for a chocolate cupcake & tried a bunch of different recipes but couldn’t find one that had the right texture & taste combo. The texture is so good for being grain free! The coconut milk and avocado make these nice and moist, and although if you’re trying (when they are plain) you can taste the avocado a little bit (I don’t mind it) once you put the peanut butter frosting on them, they are perfection! My biggest pet peeve on blogs is when they post a baked good & DON’T include a picture of the inside! So I took a couple so you can see how moist they are 😉 Enjoy!
Chocolate Cupcakes (grain free, vegan, refined sugar free)
- 3 cups almond meal (Spoon measured)
- 2 level TBS coconut flour
- 1 cup cacao powder
- 3/4-1 cup coconut palm sugar (depending on how sweet you like them)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 1 small avocado (mine was a very large avocado so I only used half!)
- 6 tsp egg replacer blended with 6 TBS water in the blender or processor
- 2 1/2 teaspoons vanilla extract
- 2-3 tablespoons raw honey
Preheat oven to 350 degrees.
In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)
In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth.
With a rubber spatula, gently fold the wet ingredients into the dry just until moistened. It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & scoop batter into liner almost to the top. They will puff up a bit.
Bake at 350 degrees for 20-25 minutes. I made mini cupcakes & took them out after 15 minutes so I’m guessing at the time for bigger cupcakes! They may require longer. They should be slightly firm to the touch when finished.
Peanut Butter Icing
1 Cup natural peanut butter
1 Cup spectrum palm shortening
2-4 TBS raw honey
2 tsp vanilla
Add all ingredients to the bowl of a mixer and beat until fluffy, scraping down sides as needed. Pipe onto cupcakes.
Chocolate Icing (if you want a swirl)
2 TBS cocoa powder
1/4 Cup spectrum palm shortening
1/4 tsp vanilla
1 TBS honey