Dairy-free, Grain-free Vanilla Cupcakes 

Hello everyone!

I can’t believe I successfully made grain-free cupcakes and have them actually taste like cupcakes. To me, that just seems weird. But, awesome. But, weird. What’s even crazier is that it’s refined sugar-free (minus the sprinkles), dairy-free, and gluten-free! I couldn’t believe that there are so many types of flour out there that can be substituted for regular flour. I opted for coconut flour for its extra fiber and tastiness! If you make these, let me know how they turn out!

xo Jennie



6 eggs
1/2 cup coconut oil
2 tablespoon of almond milk
2 teaspoons pure vanilla extract

2/3 cup of coconut palm sugar
pinch of salt
dash of cinnamon
1 teaspoon baking powder


1 cup coconut milk (full fat from can)
1 tablespoon maple syrup


  1. Preheat oven to 350 F.
  2. Place cupcake liners onto tray, or grease cupcake tray.
  3. Add all the dry ingredients together and mix until combined.
  4. Mix all the wet ingredients together.
  5. Mix wet and dry ingredients together.
  6. Fill the cupcake liners or tray half way.
  7. Bake for 20 minutes.
  8. Dry on a cooling rack.

Frosting Directions: 

Whip all ingredients together with a mixer until peaks form. Refrigerate until ready to decorate.




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