These paleo friendly almond flour cupcakes are rich, moist and made in one bowl! They’re completely gluten free, dairy free and refined sugar free but taste like the most indulgent chocolate cupcake.
Almond flour never fails to amaze me. It honestly might be my favorite gluten free flour to work with. It keeps baked goods so moist thanks to the fat content and gives a deliciously light and fluffy texture.
Plus, almond flour is both gluten and dairy free so it’s perfect for anyone with food sensitivities. Almond flour is great for baking cakes and cupcakes thanks to it’s ability to both add moisture and structure.
These almond flour cupcakes are based loosely off my my popular almond flour cake, but with some substitutions to simplify the recipe and of course make them work as cupcakes!
You’ll need a base of almond flour to provide structure and moisture, plus tapioca starch to help bind things together and give a classic cupcake feel, cocoa for the chocolate, eggs for more binding and lift, then some honey, coconut sugar and canned coconut milk for more moisture.
The texture is identical to that of a refined flour and sugar filled chocolate cupcake, you would truly never know these are made with such good for you ingredients! Try my flourless chocolate cake or almond flour vanilla cake next!
Key ingredients
ALMOND FLOUR. These almond flour chocolate cupcakes obviously have a base of almond flour! Be sure to use blanched almond flour and not almond meal for this recipe.
EGGS. Eggs will help bind all ingredients together and provide some structure to these cupcakes.
MILK. We’ll be using canned coconut milk which provides a really luscious texture without the need for too much added oil.
OIL. A bit of oil helps to add more moisture. I usually use refined avocado oil.
COCOA. Cocoa powder will of course make these chocolate cupcakes! You can use dutch processed or regular.
HONEY. Honey adds some natural sweetness. I don’t recommend maple syrup since it’s a bit thinner in texture.
COCONUT SUGAR. To keep these refined sugar free we’ll use coconut sugar to sweeten. You can sub for any other granulated sugar if you prefer.
How to make almond flour chocolate cupcakes
PREP. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside.
WHISK WET. In a medium bowl, whisk together all wet ingredients.
When measuring the canned coconut milk, be sure to shake the can really well before measuring so the white part and the more watery part are well combined to create a smooth milk.
Some brands don’t shake easily, so just add to a separate bowl and whisk together before measuring.
WHISK DRY. Add in the dry ingredients, making sure to spoon and level the flour, starch and cocoa powder. Whisk to combine until completely smooth.
It might seem thick at first, but as the eggs break up it’ll become like a normal cake batter.
BAKE. Add to the lined tray and fill each 2/3 of the way up. Bake for 20-24 minutes, I do 22 in my oven, but test with a toothpick. When a toothpick comes out clean, remove from the oven.
COOL & FROST. Let cool in the tray for about 10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
Buttercream frosting
I just made a regular chocolate buttercream using real butter, but if you follow a strict paleo diet, you are welcome to use palm oil shortening instead of the butter.
To make the frosting, add the room temperature butter to a bowl or bowl of a stand mixer and beat until creamy. Beat in the cocoa, then the powdered sugar, then the milk and vanilla.
Frost the cupcakes once fully cooled and top with berries and sprinkles if desired. I used these large piping tips to frost!
How to store cupcakes
Once prepared, these almond flour chocolate cupcakes will keep at room temperature for 3 days. I recommend keeping them on a plate covered with a foil, or on a cake stand with the lid on.
You can freeze the cupcakes without the frosting. Allow to cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Let defrost before frosting and enjoy!
Ingredient swaps
Tapioca Starch. I really think tapioca starch works best in these almond flour cupcakes, but you can safely sub for arrowroot if you have that instead.
I don’t recommend corn starch since the proportions will change and you’ll need a slightly different amount.
Canned coconut milk. This ingredient is key for the moisture. I don’t recommend swapping for a regular non-dairy milk from a carton as those are more liquidy and watery.
Coconut sugar. You can use any granulated sugar here (except turbinado, I generally advise against using that for most things) such as light brown or regular white sugar.
I used coconut sugar to keep these refined sugar free, but any granulated sugar will work in its place. However, keep the honey as is since that is key for moisture.
Eggs. Unfortunately, this recipe really needs real eggs for best results. Vegan almond flour recipes can be tricky because the eggs add a lot of structure that you miss out on when you omit gluten.
You are welcome to try an egg replacer, I’d be inclined to use a store bought one over flax eggs or apple sauce. If you need a vegan and gluten free recipe, you can try my vegan chocolate cupcakes instead!
Try these recipes next!
- Almond Flour Chocolate Chip Cookies
- Paleo Blueberry Muffins
- Banana Muffins
- Almond Flour Peanut Butter Cookie
- Chocolate Protein Cake
Be sure to follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!
Almond Flour Chocolate Cupcakes
by: claire cary
Ingredients
Dry
- 1 ⅓ cup fine blanched almond flour
- ½ cup tapioca starch
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet
- ¾ cup coconut or brown sugar
- ¼ cup honey
- ½ cup full fat canned coconut milk
- 2 large eggs room temperature
- ¼ cup oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Frosting
- ½ cup butter can sub palm oil shortening if paleo
- ½ cup cocoa powder
- 2-3 cups powdered sugar or paleo friendly replacement
- 2-3 tablespoons milk dairy or non-dairy
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tray with 12 liners and set aside.
- In a medium bowl, whisk together all wet ingredients. It helps to measure the oil first, then the honey in the same 1/4 measuring cup.
- The honey will slide right out thanks to the oil! When measuring the canned coconut milk, be sure to shake the can really well before measuring so the white part and the more watery part are well combined to create a smooth milk.
- Some brands don't shake easily, so just add to a separate bowl and whisk together before measuring if needed or add to a blender.
- Add in the dry ingredients, making sure to spoon and level the flour, starch and cocoa powder. Whisk to combine until completely smooth. It might seem thick at first, but as the eggs break up it'll become like a normal cake batter.
- Add to the lined tray and fill each 2/3 of the way up.
- Bake for 20-24 minutes, I do 21 in my oven, but test with a toothpick. When a toothpick comes out clean, remove from the oven.
- Let cool in the tray for about 10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
- To make the frosting, add the room temperature butter to a bowl or bowl of a stand mixer and beat until creamy. Beat in the cocoa, then the powdered sugar, then the milk and vanilla.
- Frost the cupcakes once fully cooled (I use these large piping tips) and top with berries and sprinkles if desired.
Sunanda says
Is it absolutely needed to use apple cider vinegar as I don’t have it on hand and would prefer not to buy just for the recipe. Can I use lemon or lime juice or any other alternative? Or is it ok to exclude it completely?
Claire Cary says
You need something acidic to activate the baking soda, but lemon is totally fine!
Lindsay says
Just made these and they were delicious! They were moist and fluffy and enjoyed by everyone. The frosting came out very sweet and I used sweetened cocoa powder and did not add the coconut sugar. Does the coco powder make a difference? Thanks!
Claire Cary says
I wouldn’t recommend using sweetened cocoa powder! That will definitely make them too sweet.
Victoria says
My batter came out to a brownie consistency, couldn’t find my almond flour so I used Cassava flour. But came out really nice! Dense cake only used 1 cup powdered sugar but added a tablespoon or so of Stevia help sweeten the frosting.
Claire Cary says
Was probably more dense because of the flour change, but happy you enjoyed these!
Elaina says
Hi! These look amazing! Just wondering if you know if monk fruit sweetener would work instead of coconut sugar? I have a ton on hand, but haven’t worked with it yet in baking. Thanks!
Claire Cary says
I haven’t tried that but it should be ok!
Ashley N Barry says
Is there a good substitute for the almond flour? I’m baking for someone with gluten and nut intolerance.
Claire Cary says
I would suggest my regular gluten free chocolate cupcakes instead!
Karen says
I love this recipe! do you think you could give me a different heathy chocolate frosting recipe?
Claire Cary says
So happy you enjoyed it! I haven’t tried this one from Detoxinista myself, but I trust her and her recipes so I’m sure it would be great! I just don’t currently have my own healthy chocolate frosting on the blog 🙂 let me know if you try it!
Ashlyn says
I made these exactly as the recipe called and they turned out PERFECT! Moist cupcakes and fluffy frosting! I used coconut oil and coconut sugar and usually those have a pretty distinct taste, but you couldn’t taste them at all in the cupcakes themselves!
Claire Cary says
Perfect! So glad you enjoyed them. Refined coconut oil is the way to go if you want to avoid the coconut taste 🙂