Vanilla Cupcakes With Chocolate Frosting

READY IN: 30mins
Recipe by Elanas Pantry

This Gluten-Free Vanilla Cupcake and Vegan Chocolate Recipe is one of my personal favorites. View the full recipe and more like it at:

Top Review by UmmBinat

4.5 stars. Wow these little vanilla cupcakes taste amazing even without frosting say DH and I. They don't have much coconut flour taste which is a good thing. I used egg-replacer and they didn't rise at all but that may be why. Again I made this quadruple batch and put it into a 9 by 13 pan which made little cake squares of which I frosted half and ate from the fridge cold. Dont use white sugar or any olive oil as it what I had the second time and the flavour and texture was not as good. I used about 1/3 cup honey the first time to replace the agave which worked very well. I used regular sea salt and a canola oil to replace the grapeseed oil. I have also tried Recipe #205618 which looks similar but these are far better. Make sure to use a muffin tin for small cupcakes not huge muffins. I may make these again and maybe next time I will try adding 1 1/4 Tbs very finely grated organic orange peel and leaving out the vanilla for an orange chocolate delight as Christianne mentioned she did on your blog. Wonderful recipe.

Ingredients Nutrition


  1. In a medium bowl, combine coconut flour, salt and baking soda.
  2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
  3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
  4. Pour batter into well oiled muffin tins.
  5. Bake at 350 degrees for 20 minutes.
  6. Cool completely.
  7. Top with chocolate frosting.

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