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–+ servings

Gluten + Dairy-Free Vanilla Cupcakes with Coconut Frosting

Servings 24 cupcakes

Ingredients

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 a dry pan)
  • fresh strawberries

Instructions

  • Preheat oven to 350 F and line the cupcake pan with paper cups.
  • Whisk together coconut oil, sugar, eggs, and vanilla extract until blended. Add almond milk and mix until fully blended with a hand mixer.
  • Add the dry ingredients mix to the wet ingredients 1 cup at a time until the mix is fully blended. (The batter tends to be quite thick!)
  • Divide batter into cupcake cups making sure to divide evenly. These should be filled almost to the top.
  • Bake for 10-15 minutes.
  • While cupcakes are cooking or cooling, open the can of coconut cream and scoop out the cream that has risen to the top.
  • Beat the coconut cream with 1 tbsp. of maple syrup until cream starts to thicken. Add organic powdered sugar, one tbsp. at a time until the desired thickness.
  • Frosting should be chilled in the refrigerator for 30 minutes before using.
  • Frost the cooled cupcakes and top with fresh sliced strawberries and toasted coconut. Enjoy!
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