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Vegan Paleo Vanilla Cupcakes

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american

Description

Fluffy, golden, Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!


Scale

Ingredients

Raspberry Frosting***

  • 1 1/4 cups (150g) raw cashews, soaked at least 4 hours
  • 1 cup (25g) freeze dried raspberries****
  • 2 tbsp (40g) maple syrup or agave
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend if needed

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir the apple cider vinegar into the almond milk and set aside.
  3. Whisk together the cassava flour, coconut flour, baking soda, and salt until lump free.
  4. In a separate bowl, combine the maple syrup or agave, cane sugar, milk mixture, coconut oil, and vanilla (all at room temp or warmer).
  5. Add wet to dry, and mix to combine.
  6. Scoop into a cupcake pan (either grease or use paper liners) filling each almost to the top. You will get 6-8 depending on your pan.
  7. Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center.
  8. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.
  9. For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder one spoonful at a time to achieve desired color. Chill to thicken.
  10. Frost cooled cupcakes, and eat!

Notes

*You can swap it with 1/4 cup more cassava flour, but the coconut flour gives the cupcakes a much more defined crumb.

**Either will taste delicious, the cane sugar will preserve the lighter vanilla color.

***Or be lazy, buy vegan frosting, and just add the berry powder.

****Other freeze dried berries would be fine too, or you can use natural food coloring.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 455
  • Sugar: 21g
  • Sodium: 259mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 3g

Keywords: vegan, gluten free, grain free, birthday, vanilla, easy, healthy, cassava, cake, paleo, raspberry, frosting, cashew