These Gluten Free Vanilla Cupcakes are paleo-friendly, suitable for grain free diets and absolutely delicious!
If you are looking for a paleo dessert or a grain free cupcake, you’ve come to the right place. I can’t tell you how ecstatic I was to finally be able to eat a cupcake … because who doesn’t love a moist, delicious sweet treat here and there?! This is by far the best paleo vanilla cupcake recipe that I’ve tried. Top it off with some tasty buttercream frosting, and let me tell you – I’m absolutely in love.
Cassava and coconut flour cupcakes
Cassava and coconut flour are two of my favorite grain-free flours. So why not combine them?! By adding hemp milk, unsweetened applesauce and coconut sugar, they are lightly sweetened but a moist, sink-your-teeth into them cupcake that’s going to be your new go-to. I like topping these with my buttercream frosting (colored with natural dye) which truly is the icing on the cake.
Questions about this paleo vanilla cupcake recipe:
Can you substitute other flours for coconut flour?
No. Coconut flour is very unique in it’s properties and how it absorbs moisture. I would not recommend substituting it. If you have extra coconut flour on hand after making these, try these coconut flour muffins.
What about the cassava flour?
Yes! You can substitute a 1:1 replacer flour instead of the cassava flour, but they won’t be grain free if you do this.
Do you have to use hemp milk?
Any dairy-free milk will do, as will regular milk if you prefer.
Is there a substitute for coconut oil?
While I have not tried it, I assume that butter will also work just fine.
Is buttercream frosting paleo?
No it is no, because traditional buttercream frosting has dairy and sugar, but you can use Whipped Coconut Cream Frosting to make these paleo with the frosting, too.
Grain free and vegan, these vanilla cupcakes are moist and delicious and wonderful to sink your teeth into! Top them with simple coconut whipped cream to make them paleo, or tried and true buttercream frosting.
- 1 cup cassava flour
- 1 cup coconut flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup coconut sugar
- 1 cup non-dairy milk (I use hemp)
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a medium bowl, mix dry ingredients. Make a well (hole) in the middle and add wet ingredients. Mix to combine. Mixture will be thick - don't worry!
Fill 10 muffin cups with batter. Bake 21-23 minutes; let cool before frosting. Use buttercream frosting (see link in text above) or make it Paleo with coconut cream frosting.
Other grain free desserts that you may enjoy:
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