Gluten Free Delicious Cupcakes

Posted by on Jul 12, 2011 in Blog, Food, Recipes | 0 comments

3 eggs
1/4 cup coconut oil, liquified
1/2 cup coconut milk, room temperature
1/2 tsp vanilla
4 drops stevia extract

1 TBSP granulated Xylitol
1/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt

Optional-Shredded, unsweetened coconut for garnishing

For the cakes: Preheat oven to 350F and line 6 muffin tins with paper liners.

In a medium bowl, beat eggs well. Stir in coconut oil, coconut milk, vanilla and stevia. In a smaller bowl, sift together coconut flour, baking powder, salt and xylitol.

Stir dry ingredients into wet and mix well. If batter seems too thick, add a bit more coconut milk until it resembles cake/pancake batter.

Divide batter evenly among prepared muffin tins. Bake 20-25 minutes or until the tops of cupcakes spring back when touched lightly and a tester inserted into the middle comes out clean. Let cool in pan.

Makes about 2 cups

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes


  • 16 ounces good quality dark dairy-free chocolate, coarsely chopped. I buy the bars at Whole Foods that are wrapped in plastic wrap-not a conventional chocolate bar.
  • 1 15-ounce can coconut milk (not lite varieties)
  • 1/2 t. vanilla


1. Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.

2. In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring). Add the vanilla extract and stir until incorporated. Use immediately as it will thicken considerably if left standing. For thicker ganache, allow to cool for 10-15 minutes.


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