Make the best ever paleo vanilla cupcakes with chocolate avocado frosting. They are made with wholesome ingredients and natural sweeteners. Your guests will love these healthy grain-free cupcakes topped with a delicious paleo chocolate frosting.
With 4 kids and a large extended family, it feels like we are always celebrating a birthday. As an extrovert, I don’t mind this one bit. However, I don’t like all the refined sugars and food dyes. So I came up with these delicious paleo vanilla cupcakes!
Good news! With a few substitutions, you can make delicious cakes and cupcakes without compromising your clean eating habits.
I have made quite a few paleo desserts in my day, and I am excited to share one of my favorites with you today.
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BAKING PALEO STYLE
The paleo diet is gluten and dairy-free. It also doesn’t allow any refined sugars or processed foods. Think proteins, healthy fats, organic meats, fresh fruit, and vegetables.
Ok, so you might be wondering, how do I make a cake without sugar or flour? Instead of traditional wheat flour, we are going to substitute it with gluten-free flour like coconut or almond flour. Other paleo flours include cassava, arrowroot, and tapioca.
We are also going to substitute the refined sugar with a natural alternative like coconut sugar or honey. Other paleo sweeteners include stevia, monk fruit, maple syrup, and dates.
PALEO SWEETENERS
COCONUT SUGAR
Coconut sugar is a palm sugar produced from the sap of the flower stem of the coconut palm. It has a lower glycemic index than regular table sugar, making it a much healthier option.
Coconut sugar contains vitamins, minerals, and phytonutrients, such as iron and zinc. It also contains inulin, which can stimulate the growth of good bacteria in the intestines. This can help boost the immune system.
Eating a diet high in coconut products can promote a healthy heart.
Although coconut sugar is a paleo-approved sweetener and has a lot of benefits for the body, it is still a sugar. Sugars should be limited because too much of any type of sugar can affect weight gain, inflammation in the body, yeast overgrowth, and cravings.
HONEY
Honey is my go-to sweetener! I live close to an Amish community that sells local raw honey. I buy it by the gallons.
Honey is a good source of antioxidants. It has antibacterial and anti-fungal properties.
Honey can counter pollen allergies making it a natural remedy for seasonal allergies.
PALEO APPROVED FLOURS
I have used every paleo-approved flour, from coconut to almond flour. I tend to use coconut flour the most because of its health benefits, flavor, and price.
COCONUT FLOUR
Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour, and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first, but once you get it down, you will love it.
Coconut flour is high in fiber, protein, and healthy fats. It is free from wheat and gluten, making it a good option for anyone that has a gluten intolerance. It is low in sugar, carbohydrates and has a low score on the glycemic index.
ALMOND FLOUR
Almonds that are ground to a fine flour consistency are ideal for gluten-free baking and packed full of nutrition. This high protein flour is low carb, high in fiber, and rich in vitamins such as vitamin E.
I use coconut flour most often when baking paleo style, but I actually prefer almond flour for cakes and cookies. It makes a much fluffier bake good than coconut flour does.
THE KEY TO A GOOD PALEO CUPCAKE
Lots of liquid! Baking with gluten-free flours can be tricky because they are so dense; coconut flour is the densest. If you aren’t careful, you can end up with some really dry baked goods.
Adding in dairy-free milk, water, honey, and lots of eggs is crucial. If you have ever baked paleo, you already know about the crazy amount of eggs you need.
My biggest tip for you is to use parchment paper cupcake liners. These things changed my cupcake baking and muffin-making days for the better! I remember that we used to lose half the cupcake in the liner. Not anymore, with these newly discovered liners.
If you don’t have parchment paper liners be sure to grease your pan generously with coconut oil.
Stir until all ingredients are well combined. You can use a hand mixer if you want.
Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
Allow them to cool slightly in the muffin pan before removing them. Place on a cooling rack.
Once completely cool, ice them with your favorite paleo frosting. My favorite way to top them is with my chocolate avocado pudding.
CHOCOLATE AVOCADO PUDDING FROSTING
I have found that making paleo frosting can be tough. I have never had the best of luck whipping coconut cream. So instead, I started topping my cakes and cupcakes with my avocado pudding. It is so delicious, and no one will know that the main ingredient is avocados!
Seriously, it’s incredible! Avocados have such a neutral taste that they won’t stand out at all! I even use them in my avocado pudding, and everyone loves it!
Place all the ingredients in a blender or food processor.
Blend on high. Stir if needed.
Refrigerate until ready to frost the cupcakes.
I baked my cupcakes and made my avocado pudding the day before the birthday party. I waited to frost the cupcakes until the day of the party so I could keep the pudding in the fridge.
Preheat the oven to 350 degrees. Line a 12 -cup muffin pan with parchment paper cupcake liners.
Add all the ingredients to a large mixing bowl. Stir until all ingredients are well combined. You can use a hand mixer if you want.
Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
Allow them to cool slightly in the muffin pan before removing them.
Place on a cooling rack. Once completely cool, ice them with your favorite paleo frosting. My favorite way to top them is with my chocolate avocado pudding.
FOR THE FROSTING
Cut the avocados in half and remove the pits.
Place all the ingredients in a blender or food processor. Blend on high. Stir if needed.
Krystal says
Thank you! Can’t wait to make there! Do you think I can sub some of the eggs with Flax-eggs?