Almond Flour Vanilla Cupcakes with Vegan Chocolate Frosting

12 Apr

This is what I had for my birthday ‘cake’ this year. These are so yummy and easy to make. I’ve become a huge fan of baking with almond flour!

I’ve used the frosting as a fondue and to make chocolate covered strawberries (pop them in the fridge to firm up the chocolate)



Very Vanilla Cupcakes

2 large organic free range eggs, separated
1/4 c oil – grape seed
1/2 c agave or honey
1 tbsp vanilla extract
1 tbsp fresh squeezed lemon juice
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

  1. Preheat oven to 350 degrees F and line 10 muffin cups. You must use paper cup liners, or the cupcakes will stick to the pan.
  2. Whisk egg yolks in a large bowl until pale yellow. Whisk in the oil, agave, vanilla and lemon juice.
  3. In a separate bowl, beat egg whites to stiff peaks with an electric mixer.
  4. Gently fold the whites into the yolk mixture.
  5. Combine the dry ingredients. Gently fold into the wet ingredients.
  6. Scoop batter into muffin cups.
  7. Bake 20-30 minutes, until golden brown, and a toothpick inserted comes out clean (mine took about 25 minutes).
  8. Let cool in the pan for half an hour, then frost if desired, and/or serve.

Makes 10 cupcakes or one layer cake.

Vegan Chocolate Frosting

1 cup dark chocolate chips 100% chocolate
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to chill and thicken
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

This recipe is from Elana’s Pantry and the Almond Flour Cookbook


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