Get the Recipe: Gluten Free Dairy Free Cupcakes
These gluten free dairy free cupcakes are easy, chocolaty and fluffy! These one bowl almond flour chocolate cupcakes are incredibly decadent and rich. They are soft, delicious and perfect for birthdays and holidays!
Ingredients
Chocolate Cupcakes
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 2 tbsp coconut flour
- ¾ cup coconut sugar
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp espresso powder, optional
- 2 eggs
- 1 ¼ cups almond milk
- 4 tbsp coconut oil, room temperature
- ½ tsp lemon juice
- 1 ½ tsp vanilla extract
Chocolate Frosting
- 1 cup chilled canned coconut milk, only use hard part on top, see note
- 1 ½ cups dark chocolate chips
Instructions
- First, prepare frosting. Scoop the hardened part of canned coconut milk into bowl. It should measure around 1 cup. Add it to a large microwave safe bowl.
- Add chocolate chips to the bowl with coconut milk. Melt in 30 second increments, stopping between each increment to stir, until fully melted.
- Place bowl in fridge for 1 hour.
- Then, preheat oven to 325 degrees Fahrenheit. Line a cupcake or muffin pan with paper liners.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda and espresso powder.
- Once combined, add in remaining cupcake ingredients. Stir to combine.
- Use an ice cream scoop to add batter to liners. Fill each one almost to the top.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Remove from oven. Allow cupcakes to cool in pan for 5 minutes. Then carefully remove to a cooling rack to cool for about an hour or until fully cooled.
- Once cupcakes are cooled, remove bowl of frosting from the fridge.
- Use a stand mixer or electric mixer to beat frosting until light and fluffy.
- Finally, add frosting to piping bag or use a knife to frost cupcakes.
Notes
- Arrowroot powder or cornstarch can replace the tapioca flour.
- Espresso powder is optional, but recommended. It adds a rich depth of flavor to the cupcakes.
- Use room temperature coconut oil. It should be soft but not melted.
- Replace lemon juice with apple cider vinegar if necessary.
- For the frosting, use two 15 ounce cans of coconut milk. Put this can in the fridge several hours before making frosting. Scoop out the hardened part on top of can and discard watery liquid. The hardened part should measure about 1 cup total. See this Keto chocolate frosting recipe for reference.
- Fill cupcake liners almost to the top. These cupcakes don't rise much while baking.
- Cupcakes are done baking when a toothpick inserted comes out clean.
- Only frost fully cooled cupcakes.
- This frosting is pretty dense and thick. If you add a lot of frosting on the cupcakes, they may topple over!
- Store covered at room temperature for up to 3 days.
Calories: 330kcal, Carbohydrates: 27g, Protein: 6g, Fat: 24g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 150mg, Potassium: 253mg, Fiber: 4g, Sugar: 12g, Vitamin A: 33IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 2mg