Vegan Paleo Chocolate Cupcakes (gluten free, dairy free)
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Vegan Paleo Chocolate Cupcakes (gluten free, dairy free)
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| Servings | Prep Time |
| 12cupcakes | 20minutes |
| Cook Time |
| 18minutes |
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Ingredients
Cupcakes
- 2 1/3cup almond flour, finely ground
- 3/4cup unsweetened cocoa powder
- 1/2cup arrowroot powder
- 1/4cup coconut sugar
- 1tsp baking soda
- 1/4tsp sea salt
- 1cup dairy free milk*I used unsweetened vanilla almond milk
- 1/3cup maple syrup
- 2tsp vanilla
- 1/4cup coconut oil
Chocolate Covered Strawberries
- 12 strawberries, washed
- 1cup dairy free chocolate chips*you can also use any dark chocolate bar
- 1tsp coconut oil
Frosting
- 1container your favorite frosting*alternatively, you can make your own. I tend to buy frosting because of past homemade failures.
Instructions
Vegan Paleo Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit
- Mix the dry ingredients together (almond flour, cocoa powder, arrowroot powder, coconut sugar, baking soda, and sea salt) in one bowl
- In another bowl, mix the dairy free milk, maple syrup, and vanilla together
- Combine the wet and dry ingredients with a hand mixer, then add the melted coconut oil in
- Once well combined, pour the batter evenly into 12 baking cups, filling each about 3/4
- Bake ~18 minutes or until a toothpick comes out clean
- Cool the cupcakes fully before frosting
Chocolate Covered Strawberries
- Using a double boiler (or a bowl on top of a small sauce pan filled with 1 inch of water), melt the chocolate chips with the coconut oil
- Dip the washed strawberries in the melted chocolate, then place on a plate covered in wax or parchment paper
- Refrigerate the strawberries for ~20 minutes while the cupcakes are cooking and cooling
Frosting
- Once the cupcakes are fully cooled, you may frost them. If you made your own frosting, you can use a piping bag to frost. Some of the store bought frostings come in piping bags for easier frosting
- Top each cupcake with a chocolate covered strawberry and enjoy!