Paleo Chocolate Cupcake Recipe

Paleo Chocolate Cupcake
Elana Amsterdam


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
  • 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.


Calories per serving:

328 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 236g 363%
  • Carbs 298g 99%
  • Saturated 52g 261%
  • Fiber 39g 155%
  • Trans 0g
  • Sugars 245g
  • Monounsaturated 50g
  • Polyunsaturated 119g
  • Protein 35g 69%
  • Cholesterol 558mg 186%
  • Sodium 1,797mg 75%
  • Calcium 168mg 17%
  • Magnesium 322mg 81%
  • Potassium 1,175mg 34%
  • Iron 11mg 61%
  • Zinc 6mg 41%
  • Phosphorus 680mg 97%
  • Vitamin A 240µg 27%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 99µg 25%
  • Vitamin B12 1µg 22%
  • Vitamin D 3µg 1%
  • Vitamin E 49mg 246%
  • Vitamin K 11µg 13%
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