Go Back
–+ servings
5 from 1 vote
cupcakes
Print
Wholesome Vanilla Almond Cupcakes {Gluten-Free, Vegan, Paleo, Grain-Free, Dairy-Free}
Prep Time
5 mins
Cook Time
31 mins
Total Time
36 mins
 
Free of gluten, dairy, grains and eggs. Vegan, Paleo.
Course: Dessert
Cuisine: Dessert
Keyword: almond, vegan, gluten free, dairy free, grain free, paleo
Servings: 16 cupcakes
Calories: 207 kcal
Author: Amie Valpone
Ingredients
  • 2 cups almond flour
  • ½ tsp. baking soda
  • ¼ tsp sea salt
  • 3 Tbsp. whole chia seeds mixed with 9 Tbsp. water let this sit for 6 minutes and mix well
  • 3 Tbsp. Wholesome Organic Honey
  • 1 Tbsp melted coconut oil
  • 1 Tbsp pure vanilla extract
  • ¼ cup sliced almonds
  • 1 tsp. ground cinnamon
  • Wholesome Organic Vanilla Frosting
  • 1/4 cup coconut flakes plus more if needed
Instructions
  1. Preheat the oven to 350 degrees F. Prepare a 12 muffin tin with paper liners. Note: if you do not use paper liners, the baking time will be different.
  2. Place the dry ingredients in one bowl and wet ingredients in another bowl. Combine the wet ingredients with the dry ingredients and use a teaspoon to portion the mixture into the cupcake liners, filling them about 3/4 of the way.
  3. Transfer the cupcakes to the oven and bake for 31 minutes or until golden brown. Stick a knife in the center of the cupcakes to make sure they are done.

  4. Remove from the oven; set aside for 20 minutes at room temperature and then ice with the frosting. Top with the coconut flakes and serve. Store leftover cupcakes in the refrigerator for up to 5 days in a sealed container.

Nutrition Facts
Wholesome Vanilla Almond Cupcakes {Gluten-Free, Vegan, Paleo, Grain-Free, Dairy-Free}
Amount Per Serving
Calories 207 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Sodium 114mg5%
Potassium 37mg1%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.