Vanilla Cupcakes with Vegan Chocolate Frosting (Grain and Dairy Free)

This past week I celebrated a dear friend’s birthday. My family went over to our friend’s house for a potluck.The day of the potluck I wanted to bring some dessert, but was undecided on what to make. Then I asked my four year old daughter, Emma, what she wanted to make. Any guesses?! “Cupcakes, Cupcakes”, Emma exclaimed! I’ve really been enjoying baking with almond and coconut flours lately, so I decided to create a recipe based on these flours. The cupcakes turned out delicious. They are moist, grain-free and quite addicting. Alright, they are VERY addicting. I am pretty sure I will be making them again this week just so I get to eat most of them this time!

Ingredients for Cupcakes:
1/2 cup coconut flour
3 eggs
3/4 cup coconut sugar (brown sugar will also work)
1/2 cup coconut oil, melted
1 1/2 Tbsp. vanilla extract
1 tsp. baking soda
1/2 tsp. sea salt
Preheat the oven to 350 degrees. Add all ingredients to a large bowl. Mix on medium speed with an electric mixer for 5 minutes. Scrap sides of bowl and beat for another 3 minutes.
Place cupcake liners in each cup of the muffin/cupcake tin (or lightly grease each cup with coconut oil). Fill each cup 3/4 full. Bake for 30 minutes. Let cool for 1 hour.
Ingredients for Frosting:
1 1/2 Tbsp. coconut oil
Melt coconut oil over low heat in a sauce pan. Add in chocolate chips and stevia. Stir and cook for 3 more minutes. Remove pan from burner and let the frosting cool in the pan for 15 minutes. Use a rubber spatula or flat knife to spread the frosting on top of each cupcake.
Topping Ideas: Chocolate chips, coconut flakes, raspberries, sprinkles, and/or strawberries.Makes 12 cupcakes.

And now for an exciting announcement…
This coming Wednesday, I will be joining 4 fantastic bloggers to launch an allergy-friendly blog hop. You will be able to link up your recipes and they will appear on all of our blogs. I am very excited to see all of the incredible recipes posted here in just a few short days!

This recipe was shared on Fight Back FridayFriday FoodAllergy Friendly FridayFavorite Dessert RecipesUltimate Recipe SwapSweets for a SaturdaySeasonal InspirationAnything Goes LinkyIt’s a PartyValentine’s Day IdeasMake Ahead MondayFriday Food FlicksFreaky Friday, Foodie FridaySweet Tooth Friday, I’m Lovin’ It FridayLunchbox LoveIt’s a Keeper ThursdayTastetastic Thursday, Full Plate ThursdayMade Famous ByReal Food WednesdayWLWWTuesday Time OutHearth and Soul Blog HopTraditional TuesdaySlightly Indulgent TuesdayFat Tuesday, Inspire Me MondayMouthwatering MondayMangia MondaysHomemaker MondayHomestead Barn HopMonday ManiaBetter Mom MondaysReal Food 101Melt in Your Mouth Monday.

Vanilla Ice Cream (Dairy and Refined Sugar Free)

I think I found a winner with this ice cream. I hope you agree too!

Add to Vitamix:
1 tablespoon pure vanilla extract

2 cans coconut milk
1 cup cashews
1/4 teaspoon sea salt

Blend ingredients until smooth. Place container in freezer for 30-60 minutes. Pour into ice cream maker and process according to instructions. Serve immediately. Top with fresh raspberries or strawberries if desired.