Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes
12 cupcakes

Serve these dark chocolate gluten- and dairy-free cupcakes for a special birthday or holiday treat. The only dairy in this recipe is the butter in the frosting. For a dairy-free buttercream, try my Whipped Chocolate Frosting. Try decorating these cupcakes with crushed rose petals, crushed freeze-dried raspberries, or fresh raspberries! Organic cane sugar can be used in place of the coconut sugar if you prefer slightly sweeter cupcakes.

Preparation Note

If you plan on making the buttercream frosting recipe for these cupcakes, you'll want to set the butter on your counter for at least an hour to soften beforehand.


Dry Ingredients

1 cups blanched almond flour
¾ cups oat flour
¼ cups tapioca flour
cups cacao powder sifted
¾ teaspoons baking soda
¼ teaspoons fine sea salt

Wet Ingredients

½ cups avocado oil
½ cups water (or brewed coffee)
¾ cups coconut sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons raw apple cider vinegar


¾ cups unsalted butter
1 cups coconut sugar powdered
¼ cups tapioca flour
¼ cups cacao powder
½ teaspoons raw vanilla powder