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Layered Paleo Vegan Cupcakes

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These Layered Paleo Vegan Cupcakes with Coconut Buttercream are the perfect healthy treat to curb your sweet tooth! Sweetened with stevia and fruit, these bite-sized, low carb delights are 100% natural and plant-based. No refined sugar, no artificial vegan butter, no nasties!

layered paleo vegan cupcakes on table, one with wrapper off

Let’s discuss: going to parties when you’re gluten and dairy free.

It’s hard!

I’ve learned to pretty much always make something to bring along. Most hosts appreciate it, and I’m guaranteed to have something to munch that won’t make me sick in the morning (and not just drink the whole time, ha). I’ve been wanting to play with more sweets and an Estonia Day party was a great excuse. My plan: to make cupcakes that look kind of like the Estonian flag. How did I do? Not bad! The Estonian flag is (top to bottom) blue, black and white. My white was more yellow, but hey-ho, delicious!

Why you will LOVE these vegan cupcakes:

  • They’re allergy friendly! No eggs, soy, gluten, dairy or peanuts!
  • They’re chocolate and banana flavored – one of my favourite combinations!
  • You can make them the day before a party or occasion – less rushing around!

How to make these Layered Paleo Vegan Cupcakes

For the batter:

  • Mix together dry ingredients.
  • Blend wet ingredients with hand held blender.
  • Add to dry ingredients.
  • Mix just enough – not too much.
  • Split batter into 2 bowls.
  • Add rest of ingredients for chocolate batter to one bowl.
  • Mix but don’t over-mix.
  • Place mini cupcake wrappers in mini cupcake tray.
  • Fill about half of each wrapper with plain batter.
  • Add chocolate batter on top, until they’re full almost to the top of the wrapper.
  • Bake for 30 minutes at 160°C/320°F. Poke a toothpick in the middle – if it comes out clean they’re done! Bake longer if necessary.
  • Cool to room temperature.


For the Icing:

  • Add all ingredients to bowl.
  • Blend with hand mixer.
  • Icing will separate a bit – very runny liquid will escape. This is good!
  • Discard any runny liquid.
  • Place in cloth or cheesecloth to remove as much extra liquid as possible.
  • Add to piping bag.
  • Pipe on to cooled cupcakes.
  • Add sprinkles!
hand holding layered paleo vegan cupcake with other cupcakes in background

Jazz it up!

For some fun variations you could:

  • Skip the chocolate batter to have banana cupcakes
  • Double the chocolate ingredients and have chocolate cupcakes
  • add flavors to the icing! Mint would be great, orange would be lovely too!

How to store these Paleo Cupcakes:

You can make and store these cupcakes and icing separately in the fridge. When It’s time to pipe icing, take out of fridge 2 hours before – icing will be solid, thanks to the coconut oil. Mix and mix until it looks like icing. Discard any extra runny liquid that escapes. These little cupcakes can also be frozen. When iced, wrap individually in cling film/saran wrap and freeze for up to 3 months.

layered paleo vegan cupcakes on table, one cut in half

More marvellous vegan desserts:

Have you made this recipe? We’d love to know <3 Tag us (@makehealthyrecipes) on Facebook and InstagramPin it on Pinterest, and please leave a star rating review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.

hand holding layered cupcake with blue icing

Layered Paleo Vegan Cupcakes

Yield: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

These Layered Paleo Vegan Cupcakes with Coconut Buttercream are the perfect healthy treat to curb your sweet tooth! Sweetened with stevia and fruit, these bite sized delights are 100% natural and plant-based. No refined sugar, no artificial vegan butter, no nasties!

Ingredients

Dry Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup stevia

Wet Ingredients:

  • 2 bananas
  • 1/2 cup almond milk
  • 1/2 cup full fat coconut milk from can

Add to 1/2 batter for Chocolate layer (optional):

  • 3 tbsp cocoa powder
  • 1/4 cup almond milk
  • 1/2 tbsp stevia

Buttercream Icing:

  • 2 400ml cans of full fat coconut milk, cream separated and water discarded, see notes*
  • 1/3 cup tapioca starch
  • 15-20 stevia drops to taste, see notes**
  • 1/8 tsp salt
  • 1-2 tsp blue butterfly pea powder, optional
  • 1 pinch sprinkles, optional

Instructions

Cupcakes:

  1. Mix together dry ingredients
  2. Blend wet ingredients with hand held blender
  3. Add to dry ingredients
  4. Mix just enough - not too much
  5. Split batter into 2 bowls
  6. Add rest of ingredients for chocolate batter to one bowl
  7. Mix but don’t over-mix
  8. Place mini cupcake wrappers in mini cupcake tray
  9. Fill about half of each wrapper with plain batter
  10. Add chocolate batter on top, until they’re full almost to the top of the wrapper
  11. Bake for 30 minutes at 160°C/320°F
  12. Poke a toothpick in the middle - if it comes out clean they're done! Bake longer if necessary.
  13. Cool to room temperature

Icing:

  1. Add all ingredients to bowl
  2. Blend with hand mixer
  3. Icing will separate a bit - very runny liquid will escape. This is good!
  4. Discard any runny liquid
  5. Place in cloth or cheesecloth to remove as much extra liquid as possible
  6. Add to piping bag
  7. Pipe on to cooled cupcakes

Notes

*leave cans of coconut milk in fridge overnight. The cream will separate from the coconut water and sit on top. Scrape the cream off of the liquid carefully into your mixing bowl. Discard liquid (or add it to smoothies!)

**I used 20 vanilla stevia drops, but start with 15 and add more to your taste

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Have you made this recipe? I’d love to know <3 Tag me (@gallaxygas) on Facebook and Instagram, Pin it on Pinterest, or leave a star rating review below! Don’t forget to sign up to the email list for sparkly new recipes in your inbox =]

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