Paleo Chocolate Cupcake Recipe


For the frosting

  • 1 cup  dark chocolate chips
  • 1/2 cup  grapeseed oil
  • 2 tablespoons  agave nectar
  • 1 tablespoon  vanilla extract
  •  Pinch of  sea salt, preferably Celtic

For the cupcake

  • 1/4 cup  coconut flour
  • 1/4 cup  cacao powder
  • 1/4 teaspoon  sea salt, preferably Celtic
  • 1/2 teaspoon  baking soda
  • 3 s  eggs
  • 1/4 cup  grapeseed oil
  • 1/2 cup  agave nectar

In my quest for the perfect gluten-free chocolate cupcake, I made these five times. In one day. Luckily, my boys and their glutenoid friends happily scarfed down the "failures." Here, I share with you my success.


For the frosting

In a small saucepan over very low heat, melt the chocolate in the grapeseed oil. Stir in the agave, vanilla extract, and salt. Remove from heat, transfer to a container, and place in the freezer for 15 minutes to chill and thicken. Remove from the freezer and whip frosting with a handheld mixer until it is thick and fluffy.

For the cupcake

Preheat the oven to 375 degrees.

In a medium-sized bowl, combine the coconut flour, cacao powder, salt, and baking soda. In a large bowl, blend together the eggs, oil, and agave nectar. Thoroughly mix the dry ingredients into the wet ingredients.

Line a cupcake tin with paper liners and scoop a scant ¼ cup of the mixture into each tin. Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes. Remove from the oven, let cool, and cover with vegan "buttercream" chocolate frosting.

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