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    Home » Recipes » Desserts

    Chocolate Almond Flour Cupcakes

    Published: May 4, 2020 Modified: May 19, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    If you are looking for a sweet treat but you are avoiding refined sugar, these Chocolate Almond Flour Cupcakes are for you.  They are super-rich, dense, and chocolatey and mildly sweet from the coconut sugar.  {gluten free, grain-free, paleo, refined sugar free}

    12 chocolate cupcakes on a cooling rack

    Whether you are following the paleo diet or not, sometimes you just want to make some baked goods with less refined sugar.  These Chocolate Almond Flour Cupcakes have a few ingredients that make them healthy-ish.  There is no white sugar used - only coconut sugar, also known as coconut palm sugar. Also, the only "grain" used is almond flour.  Almond flour is way better for you than white flour so you can pat yourself on the back about that one.  

    I like to call these "adult cupcakes" because they have a deep rich chocolate flavor and they aren't very sweet.  Coconut sugar adds a caramel flavor and the almond flour makes them a bit nutty so these are more like a rich chocolate brownie, with frosting.  

    mixer with cupcake mix in it

    Instructions for Cupcakes

    1. Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
    2. In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
    3. In another bowl or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
    4. Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
    5. Pour evenly into the muffin cups.
    6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.
    cupcake batter uncooked in muffin tins

    Let's talk about this chocolate frosting... I mean just look at that gorgeous fluffiness! I got the idea of making powdered coconut sugar from the kitchn. They have instructions for making powdered sugar out of white sugar so I figured it would work the same for coconut sugar and it does!

    All you have to do to make powdered coconut sugar is blitz it in a high powered blender. I have had success with both my Ninja and Vitamix. Some people like to add arrowroot flour or cornstarch but it works fine without adding anything.

    Frosting piled high in the stand mixer.

    Instructions for Frosting

    1. Make your powdered coconut sugar by putting the coconut sugar into a high powered blender (a Ninja or a Vitamix work well) and blending for about a minute or so until it resembles a powder.
    2. In a stand mixer place your room temperature butter and whip with the paddle attachment for a minute or so.
    3. Add the sugar, vanilla, milk, and a pinch of salt and mix until combined. Once it is combined turn to high power and whip for at least a minute, scraping down the sides of the bowl with a spatula often. If your frosting is too thick add a little more almond milk one tablespoon at a time until you get desired consistency.
    4. Frost your cupcakes with a star tip once the cupcakes are completely cool.
    5. Since these are made with only almond flour, I would store them in the fridge for only a few days. They taste best on day one.
    Chocolate cupcakes with frosting piled high.

    Why should we bake with almond flour? First off, we know almond flour is more nutritious than other flours, am I right? I love adding almond flour to baked goods just to give them a nutritional punch. Here's the nutritional lowdown...

    almond flour - Almond flour is made from blanched almonds that have been ground into a fine meal.  Almond flour is lower in carbs and higher in fat than all-purpose flour.  It's better for your blood sugar because it doesn't cause a spike like white flour can.  Almond flour also contains micronutrients like Vitamin E, magnesium, and calcium. A ¼  cup serving of oat flour contains 11 grams of fat, 6 grams of protein, 3 grams of fiber, and 1 gram of sugar.  (from USDA Nutritional Database)

    Close up of cupcake with one bite out

    Substitutions and Tips

    • If you are not on the paleo or low sugar diet, you can use white sugar in the cupcakes and powdered sugar in the frosting.
    • Can you replace the coconut sugar in the cake with maple syrup or honey?  I'm not sure since I haven't tried it but let me know if it works.
    • Can I replace the coconut oil with the same amount of dairy or vegan butter?  Yes, that would work great.  
    • Why do these not taste sweet?  They are refined sugar free and only use coconut sugar.  Coconut sugar is made from the sap of flowers of the coconut palm tree and is said to have a lower glycemic index than white granulated sugar.

    More Gluten Free Baked Goods

    • Gluten Free Blueberry Coffee Cake
    • Gluten Free Lemon Blueberry Cake
    • Gluten Free Banana Bread
    • Gluten Free Banana Snack Cake
    • Gluten Free Chocolate Chip Cookies

    If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!

    12 chocolate cupcakes on a cooling rack

    Chocolate Almond Flour Cupcakes

    These rich, super chocolatey almond flour cupcakes are a welcome treat when you are following a grain free diet and avoiding refined sugar.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: chocolate almond flour cupcakes
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 365kcal
    Author: Karen Kelly

    Ingredients

    Cupcakes

    • 1 ¼ cups almond flour
    • ¼ cup tapioca flour
    • ½ cup cocoa powder I use Rodelle
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 3 eggs room temperature
    • 2 teaspoon vanilla extract I use Rodelle
    • ¼ cup melted and cooled coconut oil
    • ½ cup coconut sugar

    Frosting

    • 2 cups powdered coconut sugar (see notes) or regular powdered sugar
    • ½ cup cocoa powder
    • ¾ cup unsalted butter room temperature
    • 2 teaspoon vanilla
    • 2 tablespoon almond milk (give or take) any milk will do
    • pinch of salt

    Instructions

    Cupcakes

    • Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
    • In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
    • In another bowl, or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
    • Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
    • Pour evenly into the muffin cups.
    • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.

    Frosting

    • Make your powdered coconut sugar by putting the coconut sugar into a high powered blender (a Bullet or a Vitamix work well) and blending for about a minute or so until it resembles a powder.
    • In a stand mixer place your room temperature butter and whip with the paddle attachment for a minute or so.
    • Add the sugar, vanilla, milk and a pinch of salt and mix until combined. Once it is combined turn to high power and whip for at least a minute, scraping down the sides of the bowl with a spatula often. If your frosting is too thick add a little more almond milk one tablespoon at a time until you get desired consistency.
    • Frost your cupcakes with a star tip once the cupcakes are completely cool.
    • Since these are made with only almond flour, I would store them in the fridge for only a few days. They taste best on day one.

    Notes

    If you do not want to make powdered coconut sugar, just use powdered white sugar but they will not be paleo or refined sugar free.
    If you want to make the icing vegan, you can replace the butter with vegan butter sticks.
    These taste best on day one since they are made only with almond flour but you can store them in an airtight container in the fridge for up to three days.  

    Nutrition

    Calories: 365kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 237mg | Potassium: 128mg | Fiber: 4g | Sugar: 23g | Vitamin A: 414IU | Calcium: 51mg | Iron: 2mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    Adapted from Gluten Free Cupcakes by Elana Amsterdam.

    « Gluten Free Banana Snack Cake
    Kale and Apple Salad with Maple Mustard Dressing »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

    Reader Interactions

    Comments

    1. SHANIKA

      May 04, 2020 at 8:53 am

      5 stars
      OMG! These cupcakes look amazing! They are so soft and fluffy and that whipped buttercream-----HEAVEN!

      Reply
    2. Demeter

      May 04, 2020 at 9:15 am

      5 stars
      Oh I am always in the mood for a good chocolate dessert!

      Reply
    3. Helen @ family-friends-food.com

      May 04, 2020 at 9:28 am

      5 stars
      Ooh, those look so rich and chocolatey. Great recipe!

      Reply
    4. Alisa Infanti

      May 04, 2020 at 10:06 am

      5 stars
      I loved making the coconut sugar powdered. What a great idea and something I can use in so many other recipes thanks!

      Reply
    5. Annie @ Annie's Noms

      May 04, 2020 at 10:09 am

      5 stars
      These look like heaven on a plate! I love chocolate cupcakes and I love that you used almond flour. The frosting looks so light and fluffy too, I have to make these, they look so perfect!

      Reply
    6. Deanna

      May 26, 2021 at 9:47 am

      These look SO tasty! I'm going to give it a go this weekend. Also wondering if this mix would be good as a regular cake? I'm planning a chocolate cake in a 6" tin for my son's birthday.

      Reply

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