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!
Let’s discuss: going to parties when you’re gluten and dairy free.
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!
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.
More marvellous vegan desserts:
- PUMPKIN SPICE CHEESECAKE BITES
- VEGAN DOUBLE CHOCOLATE COOKIES
- THE BEST PALEO CHOCOLATE CHIP COOKIES
- VEGAN PUMPKIN SPICE PUDDING
Have you made this recipe? I’d love to know <3 Tag me 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 =]
- 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
- 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
- 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
- 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
- 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
*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