Recipe Reprinted with permission from Gluten-Free
Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour.
Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten
Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Photo Credit: Annabelle Breakey
1/2 cup Coconut Flour
1/2 cup Blanched Almond Flour (packed)
1/2 teaspoon Sea Salt
1/4 teaspoon Baking Soda
3 large Eggs
1/2 cup Grapeseed Oil
1/2 cup Agave Nectar
2 tablespoons firmly packed Lime Zest, plus more to decorate (about 3 limes)
- Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
a large bowl, combine the coconut flour, almond flour, salt, and
baking soda. In a medium bowl, whisk together the eggs, grapeseed oil,
agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients
into the coconut flour mixture with a handheld mixer until thoroughly
- Scoop 1/4 cup of batter into each prepared muffin cup.
for 18 to 22 minutes, until a toothpick inserted into the center of a
cupcake comes out with just a few moist crumbs attached. Let the
cupcakes cool in the pan for 1 hour, then frost, sprinkle with the
remaining lime zest, and serve.
Vegan Coconut Frosting
Makes 2 cups
1/2 cup Coconut Milk (I used full fat canned coconut milk)
1/2 cup Agave Nectar
1 tablespoon Arrowroot Powder
1 tablespoon Water
1 cup Coconut Oil, melted over very low heat
- In a medium saucepan,
bring the coconut milk and agave nectar to a boil over medium heat.
Whisk the ingredients together, then decrease the heat and simmer for 2
to 3 minutes, to reduce just slightly, stirring frequently.
- In a
small bowl, dissolve the arrowroot powder in water, stirring to make a
slurry. Increase the heat under the saucepan to medium-high so the
mixture is bubbling. Add the arrowroot slurry to the coconut mixture,
whisking constantly until the mixture thickens and turns opaque and
shiny, about 1 minute. Once the mixture becomes shiny, remove the pan
from the heat and gradually blend in the coconut oil with a handheld
mixer until well combined.
- Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.
the frosting in the refrigerator for 1 to 11/2 hours, until the
frosting fully solidifies and looks opaque white in color. Remove from
the refrigerator and whip with a handheld mixer until thick and fluffy.
The frosting will be sticky looking and lumps will dissolve during
- Use immediately or store in a glass Mason jar in the
refrigerator for up to 3 days. Allow the frosting to soften a bit after
removing from the refrigerator. Stir with a flexible spatula until