Cassava Flour Chocolate Cupcakes + Dairy Free Chocolate Cream Cheese Frosting
This recipe is dairy free, gluten free, paleo, grain free, and soy free.
Equipment
- 2 muffin tins
- Parchment paper muffin cups / cupcake liners
- KitchenAid stand mixer, food processor (or hand mixer) or large mixing bowl
- Piping bag for frosting
Ingredients
- 2 cups coconut palm sugar or cane sugar
- 1 3/4 cups cassava flour
- 3/4 cup cacao powder or 1 cup if you want more!
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup dairy free milk
- 1.5 tbsp white vinegar
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 1 cup boiling water
Dairy free chocolate cream cheese frosting
- 1 package dairy free cream cheese
- 1/4 cup vegan butter
- 1 tbsp vanilla extract
- 1/2 cup cacao powder
- 2 cups icing sugar
Instructions
- Take the vegan cream cheese and vegan butter out of the fridge and let it soften on the counter until it is room temperature.
- Preheat your oven to 325 degrees F.
- Then in a stand mixer or large bowl, mix your dry ingredients including cacao powder, baking powder, baking soda, cassava flour and salt together.
- In a separate small bowl, cream together the sugar and coconut oil.
- Then mix the remaining ingredients including eggs, vanilla, dairy free milk and white vinegar into the sugar/oil mixture.
- Then combine both the dry and wet ingredients together and mix in the stand mixer until thoroughly combined.
- Once your batter is thoroughly mixed, add the hot water to the chocolate mixture and continue mixing until fully incorporated.
- Now you are ready to distribute the batter evenly into 24 muffin tins lined with parchment muffin cups.
- Bake the cupcakes for 20 to 25 minutes or until the toothpick test comes out clean.
- While your cupcakes are baking, beat together the vegan cream cheese with vegan butter and vanilla. Then add the cacao powder and slowly start adding the icing sugar while mixing. Beat until smooth. If the icing looks too thin you can add extra icing sugar.
- Once the cupcakes are cooked, place them on a wire rack and allow them to cool completely.
- Using your piping set (or a knife or spoon), top the cupcakes with the vegan chocolate frosting.
- Keep your cupcakes in an airtight container in the fridge until ready to serve.
Video
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 42.7gProtein: 2.2gFat: 9.2gSaturated Fat: 6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1gCholesterol: 15.5mgSodium: 429.7mgPotassium: 346.8mgFiber: 2.3gSugar: 29.8g
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