5 from 1 vote
Servings:6 cupcakes
Incredible Flourless Chocolate Cupcakes with chocolate cashew cream icing
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Fudgy and oh so decadent, you'll never miss the flour in these gluten-free, paleo chocolate cupcakes. The icing is made with cashews and makes for the ultimate birthday cupcakes! Such an easy recipe too- all of the cupcake ingredients are mixed together in one bowl.
For the cupcakes:
  • 2 large eggs
  • ¼ cup extra virgin coconut oil
  • ½ cup unsweetened cocoa powder
  • ½ cup raw honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar or 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon sea salt
For the icing:
  • 1 cup cashew pieces soaked in water for 2-3 hours, then drained
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 2-3 tablespoons unsweetened cocoa powder
For the cupcakes:
  1. Preheat oven to 350° F. Prepare muffin pan with six cupcake liners.
  2. In a large mixing bowl with a stand or hand mixer, beat eggs, coconut oil, cocoa powder, honey, vanilla, cream of tartar, baking soda and salt. Mix until combined, but don't over-mix.
  3. Pour batter into cupcake liners.
  4. Bake for 20 to 28 minutes until the tops are firm to the touch and a toothpick comes out clean. Allow cupcakes to cool before adding the icing.
For the icing:
  1. After the cashews have soaked for 2-3 hours, or overnight, combine all ingredients in a high-speed blender and blend until smooth.
Recipe Notes

The cream of tarter is used to give baking soda an acid to react with, to act as a leavening agent. If you don't have cream of tarter on hand, substitute with 2 teaspoons baking powder.

Author: Kim

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