1/2 cup melted coconut oil

1 cup non-dairy milk

1 tsp. apple cider vinegar

1/3 cup applesauce

1 1/2 cups gluten free flour (i’m using equal parts brown rice, sorghum and tapioca)

1/2 tsp. xanthan gum or guar gum

1/2 tsp. baking soda

2 tsp. baking powder

1/4 cup coconut sugar

2 tbsp. cocoa powder

1 tsp. beet powder (optional)

1 tsp. vanilla extract

2 tbsp. coconut flour


Preheat oven to 375F.

Line a 12 cup muffin pan with paper liners.

Melt coconut oil over low heat just until melted (doesn’t need to be warm)

In a measuring cup add milk and apple cider vinegar. Stir and set aside.

In a large bowl, add flour, xanthan gum, baking soda, baking powder, sugar, cocoa and beet powder.

Make a well in the center and add milk, oil, applesauce and vanilla.

Slowly incorporate wet ingredients into dry ingredients.

Sift in coconut flour until well incorporated.

Spoon batter into prepared muffin cups.

Bake 20 minutes or until toothpick in center comes out clean.

Cool completely before frosting.


1/2 cup coconut oil, softened

1/4 cup tapioca flour

1/4 cup pure maple syrup

1 tsp. vanilla

1 cup shredded coconut

1-2 tbsp. cocoa powder for chocolate icing (optional)

In a large bowl combine coconut oil, tapioca, maple syrup and vanilla. Whip using a hand mixer until smooth and creamy. Stir in coconut. Pipe onto cooled cupcakes.

Makes 9 cupcakes

Will stay fresh at room temperature for 1-2 days.