Only 10 minutes of prep, 8 ingredients and 1 bowl needed to make the Paleo + Vegan Cupcakes! Made with a blend of almond and tapioca sweetened with coconut sugar and flavoured with vanilla
Comin’ at you today with another reader request in the form of these paleo + vegan cupcakes! Yum.
A few weeks ago I got a comment on these chocolate muffins asking for a vanilla cupcake version and now here we are. Funnily enough those muffins were made after someone else asked for a chocolate muffins recipe after I shared my lemon poppy seed muffins a few months back.
But I digress…Back to the recipe at hand!
What’s great about these paleo + vegan cupcakes?
- They’re egg free – you don’t even need any vegan egg substitutes.
- They’re refined sugar free – made with coconut sugar which makes for a soft, caramel-y type flavour. (More on this below).
- They’re easy to make – all prepped in one bowl in about 10 minutes.
- They’re insanely delicious – soft in texture with an almost caramel flavour that’s good enough to eat as is or with your favourite frosting
So let’s get to it!
How to Make These Paleo + Vegan Cupcakes
As I mentioned above you only need about 10 minutes of prep and 8 ingredients to make these cupcakes. To sum it all up:
- Whisk together your dry ingredients.
- Stir in the wet ingredients.
- Line or grease your cupcake moulds.
- Fill & bake!
Once you’re done it’s just a matter of frosting and that’s it!
I chose to top these off with a vegan whipped cream and some sliced strawberries for a strawberries and cream kind of feel. You can used coconut whipped cream to keep it paleo or you can even go in another direction and opt for a chocolate frosting like this sweet potato one.
Final Tips & F.A.Q.’s
Can I use another type of flour?
- You could probably use another nut flour in place of the almond (hazelnut, cashew etc.) but I have not tested these muffins with any other flour combination so I’m afraid I can’t advise on any substitutes here. Coconut flour will not work without making a lot of other changes.
Is baking powder paleo?
- Technically no. Baking powder is usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together a small amount of arrowroot starch, baking soda and cream of tartar. I include the amounts needed in the recipe below if you’re interested in making it.
- That being said – if you’re not bothered about following a strict paleo diet this recipe only needs two teaspoons so it’s not much at all.
Almond Meal or Almond Flour?
- As long as your weigh your amounts than I can say with confidence that either will work. You need a total of 240 grams of meal/flour.
- Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two:
- Almond flour is typically made with blanched (skinless) almonds into a more fine flour.
- Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.
The difference here is important because you may end up with different amounts when measuring with cups. In my own personal experience I find that I usually need to add more almond meal to recipes calling for almond flour when relying on cups alone. Using a scale usually solves this problem.
If you use almond flour the final texture of your cupcakes might be more grainy. If that’s a concern for you all you need to do is blend your batter together and that should fix it!
And that’s it – hope you enjoy!
If you ever have any recipes in mind that you’d like to see here please let me know! As fun as it is to come up with recipes to make I’d much rather share recipes that I know you guys want to see. Baked goods, breakfast, low FODMAP – whatever you want to see just let me know!
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Paleo + Vegan Vanilla Cupcakes
Only 10 minutes of prep, 8 ingredients and 1 bowl needed to make the Paleo + Vegan Cupcakes! Made with a blend of almond and tapioca sweetened with coconut sugar and flavoured with vanilla
Ingredients
- 2 1/2 cups almond flour (240 g)
- 1/2 cup tapioca flour or arrowroot starch (55 g)
- 3/4 cup coconut sugar or white cane sugar (white sugar is not paleo) (135 g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil (60 ml)
- 1/2 cup almond milk, room temperature (or another milk sub of your (120 ml) choice)
- 2 teaspoons vanilla extract (10 ml)
Instructions
- Preheat oven to 375°F/190°C and grease or line a 12 cup muffin tin with paper liners. You'll only need 9 cup greased/lined.
- Whisk together the flours, sugar, baking powder, and salt together in a large mixing bowl until well combined.
- Stir in the coconut oil, almond milk, and vanilla extract until no lumps remain and a thick batter forms.
- Pour the batter evenly into each muffin cup about 3/4 of the way full. Place in the oven and bake for 20-22 minutes until the tops have goldened and the insides are cooked. Let cool in the tin for at least 10 minutes in the pan before enjoying.
Notes
Almond Meal or Almond Flour?
- As long as your weigh your amounts than I can say with confidence that either will work. You need a total of 240 grams of meal/flour.
- If you use almond flour the final texture of your cupcakes might be more grainy. If that’s a concern for you all you need to do is blend your batter together and that should fix it!
Paleo Baking Powder
- Make your own paleo baking powder by mixing: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar
Coconut Sugar Sub
- The coconut sugar imparts a strong, caramel-like flavour on these cupcakes. If you don't need these cupcakes to be paleo you can use regular white sugar in place of the coconut sugar. This will make for a more vanilla-like cupcake.
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