Gluten Free, Dairy Free and Paleo German Chocolate Cupcakes
Yes gluten free, grain free, diary free cupcakes and frosting!
These simple to make cupcakes use coconut flour and blanched almond flour, which I buy local from Bob’s Red Mill. Coconut is a very dry flour with plenty of fiber so it helps the cupcake hold up, but can be too dry for my taste. So, I add in a bit of almond flour for moisture and flavor. Truth be told, I like to sub in even more almond flour for the coconut flour than this recipe below calls for to make extra decadent and moist cupcakes. There is one issue- the center of the cupcakes will fall, but if you are like me that just means more room for the yummy coconut pecan frosting! Oh yea!
And yes, for Pete’s sake there are 5 eggs in this recipe! Again, we are not using any grains or gums or gels here, so the protein in the eggs helps things hold together! A very healthy alternative to those gels and gums. Of course, my eggs are from the famous Big Table Farm hens harvested and washed by the even more famous , Clare Carver! (Did you click that link and see her amazing paintings? Cows and chickens and tractors, oh my!)
Last two cents before I get on with the recipe. Honey is the main sweetener here. I prefer raw honey and love the flavor of our local Heavenly Honey. You will notice there are 4 TB of pure Maple Syrup as well and that is to boost the sweetness and enhance the cocoa with nice caramel notes. If you have a shortage of pure maple syrup, don’t let that stop you from making these babies. You can certainly add a little extra honey or a few spoons of cane sugar.
Gluten Free, Dairy Free, Grain Free German Chocolate Cupcakes!
aka Paleo German Chocolate Cupcakes
1/2 cup coconut flour
1/4 cup blanched almond flour
1/2 cup cacao powder or baking cocoa
1/2 tsp. baking soda
1/2 tsp sea salt or REAL salt
1/2 cup melted coconut oil, not too hot
1/2 cup honey
5 farm eggs
1 Tbsp. vanilla
4 Tbsp. pure maple syrup
* be sure all ingredients in packages are gluten free, feel free to comment if you have questions or need suggestions
Preheat oven to 350 degrees. Line 12 count cupcake pan with cupcake papers. Whisk all dry ingredients together in a bowl. (Sift them in if you want to get fancy!) Add in the wet ingredients and blend well with whisk until combine. Use your 1/4 cup measuring cup to scoop batter into cupcake papers, dividing batter evenly. Tap cupcake pan gently on counter to remove air bubbles and settle batter. Place in oven for 15 – 18 minutes or until toothpick inserted in center comes out clean.
Quick tip- When measuring the wet ingredients, I pour the oil into a large glass liquid measuring cup, followed by the honey. The oil comes up to 1/2 cup and the honey should bring the total liquid up to 1 cup. This way the honey doesn’t get stuck to the sides of the measuring cup.
Coconut Pecan Frosting:
1 cup coconut oil soft, but not melted (most coconut oil gets soft at room temp.)
1 1/2 cup shredded coconut, unsweetened
1/4 cup pure maple syrup
1/4 cup coconut palm sugar or fine cane sugar
1 Tbsp. vanilla
1/4 tsp. sea salt or REAL salt
1/2 cup chopped pecans
Mix all ingredients together in a bowl with a whisk. It will seem too thick at first, just keep mixing and it will thin out a bit. You should be able to tap whisk firmly on side of the bowl to get the ingredients out from inside the whisk balloon that have accumulated there. Mix well so there are no white spots of coconut oil and the frosting is creamy. Taste and add more sweetener to your preference. If your frosting gets to running, just pop it in the fridge for a short bit til it gets firm and whisk again. Frosting should have thick spreadable consistency so you can pile it high on your cupcakes! If you like your frosting in this manner then you might be making a second batch! Yeeha!!
Now round up your cup cakes, mound up the frosting and enjoy!!!
Love and Frosting,