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Paleo Chocolate Cupcakes (with Almond Flour)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 1 dozen cupcakes 1x


Healthy, Paleo Chocolate Cupcakes made with almond flour and sweetened with coconut sugar.  Extremely moist, tender and easy to make - the perfect cupcake for any celebration or family gathering.



Chocolate Cupcakes

Coconut Cream Frosting:


Chocolate Cupcakes

  1. Preheat oven to 350 degrees F.
  2. Whisk together almond flour, cocoa powder, tapioca flour, coconut sugar, cinnamon, baking soda and salt in a large mixing bowl.
  3. Add in the remaining ingredients.  This includes the eggs, avocado oil, vanilla and water.  Whisk until smooth.
  4. Pour the batter into a lined muffin pan.  Each cupcake is about 1/4 cup batter, making 12 cupcakes.
  5. Pace the cupcake in the oven (middle rack) and bake at 350 degrees for 16-18 minutes.
  6. After baking, let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire cooling rack.
  7. Cool completely before frosting.

Coconut Cream Frosting

  1. Whisk together coconut cream, maple syrup and vanilla.
  2. Add in tapioca flour, whisk until smooth.
  3. Refrigerate frosting for 20 minutes or until thickened.
  4. Remove frosting from fridge, stir and then frost cooled cupcakes***
  5. Store frosted cupcakes in fridge.


*I recommend sifting the flours to remove any clumps

**You will need 2 cans of full fat coconut milk.  Use just the cream, not the liquid coconut milk.

***I placed the frosting in a plastic baggie, cut a hole in one end and piped it onto the cupcakes.

Keywords: chocolate cupcakes, paleo cupcakes, almond flour recipes, kid approved, gluten free dairy free, dessert