I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from taste testing friends.
Passover really threw me for a loop. It wasn’t the guests we had visit for the holiday. It was the 100 matzo balls for my son’s third grade seder. That, plus charoset and maror for everyone at the event. My house was overtaken by a cooking frenzy last week; I focused on that and nothing else (except my children).
Now everything has calmed down and I am happily back to this blog! I have been thrilled by the amount of chat in the comments over here. I have also received so many lovely emails from people thanking me for these recipes and all I can say is –you’re welcome! It is wonderful to love what you do and ALSO be appreciated for it. That is the proverbial icing on the cupcake.
Vanilla Cupcakes with Chocolate Frosting
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 large eggs
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin pan
- Bake at 350°F for 20 minutes
- Cool completely
- Top with chocolate frosting
Equipment
My friend Patricia claims she and her son have fought each other over these cupcakes. I hope you like them as much as she does.
Marian says
Elana – I was wondering if you have tried this recipe in a cake form? We are looking for a good gluten free cake to top my son’s/fiancee’s wedding cake with. We will probably try this recipe and see how it works…I’ll post and let you know the results.
sam says
Great recipe!
However, when there’s eggs in it, it’s not vegan…
Cassi says
i’ve totally given up on gluten-free baking over the 8 years i’ve not eaten wheat…. all the crazy ingredients and measuring and mixing that i thought i had to do just made it totally not worthwhile.
but then i found these recipes, and with almond flour and coconut flour i can have foods back that i haven’t touched for almost a decade!
thank you so much for putting your simple, effective and delicious recipes out there for us to share!
i know my family will be FLOORED when i make cookies or bread (we’re all gluten-free, so they’ve suffered with me, albeit graciously) and i look forward to expanding our diet. plus, my doc/pediatrician will be relieved that i’m feeding something resembling junk food to my children. go-figure, he’s always worried that only veggies, gluten-free whole grains, occasional meat, and lots of raw vegan foods are just not right for growing children and pregnant women….
once again,
thank you for the simple recipes, and extravagant inspiration.
peace-
Cassi
Holistic Health Counselor
Claire says
just saw your comments as I came on to say… I did it!
after basically pouring some over some of the cupcakes I left the rest of it in the fridge – working or not I couldn’t bring myself to throw chocolate away!
once it had time to chill properly it worked great, freezer malfunction on thuis one plus I assumed cooled just meant it needed to get cooler not change in consistency.
All sorted and tragically have some left. Now what to do with spare frosting!
elana says
Claire,
I would check and see what percentage of chocolate you are using, that could affect the outcome of this recipe. Also, you could simply leave it in the freezer longer to firm up. What type of oil did you use? Any other possible ingredient changes?
Elana
Claire says
Cakes – result!
Frosting – aaaaaaaaaaagh!
I whisked and I whisked and I whisked and it was still all runny!
Checked and double checked I’d put the right stuff in – what am I doing wrong? Did the vegan version BTW.
elana says
meryl,
Thanks for your comment. Feel free to use the search bar in the upper right hand corner of my site to look for any and all recipes in which you are interested.
In answer to your question regarding replacing agave with some other sweetener please see my faq’s.
Elana
meryl says
Hi, your recipes look great and are a real blessing for special needs diets. I’m seeking coconut flour recipes which I see you are experimenting with. Do you have any coconut flour COOKIE recipes yet? I’m interested in a version of the linzer hearts you posted, in coconut. Also, how about a macaroon cupcake recipe?
I want to make something sat. morning for valentines day, so please post a cookie recipe right away or e mail it to me, if you have one, sorry to bother you. Thanks very much in advance. Also, I don’t have agave nectar, can I use diebetic sweet sugar? Does it have to be a liquid sugar alternative type thing as a substitute for agave?
Thanks again, Meryl
elana says
rebecca,
Thanks for your comment and so glad you found us over here.
I don’t think this recipe would work so well as a cake. Also, I have not ever tried substituting honey for agave in a coconut flour recipe, so this may also potentially be an issue.
Whenever you start changing recipes you are gambling with the desired results. I make sure when experimenting to only adjust one variable at a time, that way it is easier to figure out what might have gone wrong.
Hope this helps.
Thanks,
Elana
rebecca says
elana,
I’m on the gluten-free, lactose-free, seemingly everything-free ‘SCD’ diet. I stumbled upon your blog yesterday while looking for recipes for coconut flour and made this easy (easy is a requirement for me) recipe posthaste. Having no cupcake pan, I used a round cake pan. Also, agave is not allowed on the SCD diet so I substituted honey.
The cake is delicious, of course, but the parts concealed by the pan became very dark brown and seem to make the whole cake taste a little bit like a sweet version of my mom’s southern-style skillet cornbread.
Could it be the honey?
Could it be the pan?
Could it be overcooked? (A knife stuck in the middle at 20 min came out a little wet so it baked for about 4 more minutes).
Anyway, looking forward to trying more recipes from your blog.
-rebecca