Freedom Cupcakes! {grain-free, gluten-free, dairy-free, nut-free, egg-free}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 1x



  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the coconut milk, water, psyllium husks, coconut sugar, coconut oil and vanilla. Let stand 5 minutes.
  3. In a large bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.
  4. Add the psyllium mixture to the flour mixture, stirring until just blended.Divide batter among prepared cups.
  5. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it (centers may sink slightly). Cool the cupcakes completely before frosting. Frost and sprinkle as desired!
  6. Easy Chocolate Icing:
  7. In a small saucepan, melt 2/3 cup virgin coconut oil over low heat. Remove from heat and whisk in 1/3 cup unsweetened natural cocoa powder and 1/3 cup pure maple syrup (or agave nectar) until smooth. Cool 20 minutes (it will thicken as it cools); use immediately.

  • Cuisine: grain-free, vegan dessert
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