November 23, 2014

Gluten-free Vanilla Cupcakes (with Coconut Flour)

A basic sweet cupcake recipe is essential to any bakers repertoire. For those bakers who like a healthy twist on their sweets, this is the type of vanilla cupcake that you will want to make, satisfying vegan and gluten/dairy free requirements. You could also swap the honey for stevia if you wanted to create a lower sugar cake.

Vanilla Cupcakes


  • 1/2 cup sitfted coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 4 eggs
  • 1/3 cup coconut oil or butter (melted)
  • 1/2 cup honey
  • 1 Tbsp. vanilla


  1. Preheat your oven to 350 degrees F.
  2. Combine all the dry in ingredients in a medium bowl and mix well.
  3. Add the wet ingredients to the dry ingredients and mix well (a hand mixer works great).
  4. Divide batter among 8 cupcakes.
  5. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Cool and then frost.

*Store in a airtight container at room temperature for a few days or in the fridge for about a week.

Vanilla Frosting:

1/2 cup low-fat cream cheese or tofu cream cheese, softened
1/4 cup stevia
1 tsp. vanilla

Chocolate Frosting:

1/2 cup butter or vegan butter, softened
1/4 cup stevia icing sugar mixture
2 Tbsp. cocoa

For both icings, whip together all ingredients with an electric mixer until smooth.


  1. Looks delicious! Never thought of using coconut flour!

    1. It's a great flour - just soaks up lots of moisture! So don't be afraid the mixture looks too runny xx

  2. 3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally kill fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world around!