Gluten + Dairy-Free Vanilla Cupcakes with Coconut Frosting

Servings 24 cupcakes


Cake Ingredients

  • 1 cup coconut oil, melted and cooled
  • 2 cups organic sugar (or coconut sugar)
  • 6 eggs at room temperature
  • 1 1/4 cup almond or coconut milk (we used unsweetened Original Almond Breeze Almondmilk Coconutmilk blend)
  • 1 tbsp vanilla extract
  • 2 cups fine almond flour
  • 2 cups coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

Icing Ingredients

  • 1 can coconut cream (Must be refrigerated for 24 hours ahead of time)
  • 1 tbsp maple syrup (You can also use agave nectar!)
  • 1 tbsp organic powdered sugar (optional)

Topping Ingredients

  • 1/2 cup coconut flakes (lightly toasted in dry pan)
  • fresh strawberries


  1. Preheat oven to 350 F and line cupcake pan with paper cups.

  2. Whisk together coconut oil, sugar, eggs and vanilla extract until blended. Add almond milk and mix until fully blended with hand mixer.

  3. Add the dry ingredients mix to the wet ingredients 1 cup at a time until mix is fully blended. (The batter tends to be quite thick!)

  4. Divide batter in cupcake cups making sure to divide evenly. These should be filled almost to the top.

  5. Bake for 10-15 minutes.

  6. While cupcakes are cooking or cooling, open can of coconut cream and scoop out the cream that has risen to the top.

  7. Beat the coconut cream with 1 tbsp of maple syrup until cream starts to thicken. You may also add organic powdered sugar one tbsp at a time until desired thickness. Frosting should be chilled in the refrigerator for 30 minutes before using.

  8. Frost the cooled off cupcakes and top with fresh sliced strawberries and toasted coconut. Enjoy!