Cupcakes that are grain-free and egg-free, yay! Serve these cupcakes for birthdays or holidays. They are best served warm, with warm ganache. You can also serve them with Whipped Coconut Cream and fresh berries for a festive treat! I used Dagoba organic cocoa powder which is gluten-free, but any type of organic, gluten-free cocoa powder or raw cacao powder will work. I also use full-fat organic canned coconut milk for both the frosting and cupcakes.
Ingredients
Dry Ingredients
3 cups
blanched almond flour
½ cups
cacao powder
¼ cups
arrowroot powder
2 teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
1 cups
canned
coconut milk
½ cups
maple syrup
¼ cups
melted
coconut oil
1 tablespoons
vanilla extract
Ganache Frosting
½ cups
dark chocolate chips
¼ cups
canned
coconut milk
2 tablespoons
maple syrup