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I have been making these Flourless Paleo Chocolate Cupcakes for years. They're simply the best - my kiddos love them, they're so easy and they're even super healthy.
3 from 2 votes
Nutrition Facts
Flourless Paleo Chocolate Cupcakes
Amount Per Serving (1 g)
Calories 212 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 8.5g53%
Cholesterol 62mg21%
Sodium 72mg3%
Carbohydrates 25.5g9%
Fiber 1.3g5%
Sugar 21.4g24%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 cupcakes
Flourless Paleo Chocolate Cupcakes
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!
  • 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
  • teaspoon baking soda
  • teaspoon sea salt
  • For the icing:
  • 1 cup cashew pieces soaked in water for 2-3 hours, then drained
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • ¼ cup Silk® Almondmilk or Cashewmilk
  • 2-3 tablespoons unsweetened cocoa powder
  1. For the cupcakes:
  2. Preheat oven to 350° F. Prepare muffin pan with six cupcake liners.
  3. 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.
  4. Pour batter into cupcake liners.
  5. 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.

  6. For the icing:
  7. 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 tartar 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.
-Nutrition facts are calculated without icing.

Author: Kim Lee
Course: Dessert

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