1 1/2 cup gluten free flour ( i used sorghum, tapioca and brown rice)

1 tbsp. bean flour (i used lentil flour but chickpea flour would work too)

3 tbsp. cocoa powder

1/3 cup coconut sugar or sugar of your choice

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. guar gum

1/4 cup coconut oil, melted

1 1/2 cups dairy free milk

1 tsp. vanilla

Preheat oven to 375F

Line a 12 cup muffin pan with paper liners (i use these ones)

In a large bowl add dry ingredients.

Make a well in the center and add wet ingredients.

Slowly incorporate dry ingredients into wet ingredients until you have a smooth batter.

Spoon batter into muffin cups and bake for 20 minutes.

Cool completely


1 1/2 cups cashews – soaked for several hours

1/4 cup full fat coconut milk

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 tsp. vanilla

Strain the cashews. Add all ingredients into a high speed blender and blend until smooth. Add additional coconut milk by the tablespoon if needed to get a smooth, creamy consistency.


1/2 cup dairy free chocolate chips

1/4 cup full fat coconut milk

Place ingredients into a sauce pan and heat on low until chocolate is almost completely melted. Remove from heat and continue stirring until smooth and glossy. Remove from heat.

TO ASSEMBLE – remove the center from the cupcake and fill with approx. 1 tbsp. of filling.

Cover with ganache and decorate if desired.

Refrigerate 30 minutes before serving.


  • You will have lots of filling left over which you can use for pancakes, overtop fruit, parfaits etc.
  • You can use the leftover centers from the cupcakes and make a delicious parfait. Just layer leftover cake with filling and fresh berries and serve!

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