Grain-Free Cupcakes with Vegan Coconut Frosting

These gorgeous chocolate-banana-honey grain-free cupcakes are from Elana Amsterdam's latest cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. If you are looking for simple, healthy grain-free cupcake recipes, this is the book to turn to. All but one of the cupcake recipes contain eggs. It isn't easy creating grain-free recipes without using a lot of eggs. There are also a bunch of healthy frosting recipes to choose from, many of them being dairy-free.

My children love flipping through her book picking out the recipes they want me to make.....which is all of them I think! I love that all of Elana's recipes contain very few ingredients and can be made in a snap! Be sure to check out her blog too if you haven't already.

Although I can't share the recipe photographed above, I wanted to mention that I have substituted honey for the agave nectar called for in this recipe with great results. This particular recipe as well as many others are made with coconut flour. Great for those of you who are nut-free. I do have another recipe to share from the book that I think you'll like. And if you are interested in winning a signed copy of this book, please leave a comment below.

If you are interested in checking out another recipe in this book before purchasing it, you can read my friend Shirley's review from last April where she shares Elana's Marble Cupcakes.




Grain-Free Lime Cupcakes with Coconut Frosting

Yield: 10 cupcakes

1/2 cup coconut flour

1/2 cup blanched almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup grapeseed oil

1/2 cup agave nectar

2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Vegan Coconut Frosting


Yield: 2 cups

1/2 cup coconut milk

1/2 cup agave nectar

1 tablespoon arrowroot powder

1 tablespoon water

1 cup coconut oil, melted over very low heat

In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.

In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.

Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.

Chill the frosting in the refrigerator for 1 to 1 1/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.


(Recipes reprinted with permission from Ten Speed Press).

Enter to Win!

For a chance to win a signed copy of Elana's book, Gluten-Free Cupcakes:

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