Moist and coconut flour are not too often synonymous terms.
Let’s be real for a moment. These are not bakery style or even boutique-cakery cupcakes, but they are a lower gluten, lower carb, somewhat healthified version that is moist and delicate and have a delightful vanilla essence. It’s seems unbelievable to have a tasty, guilt-free dessert, but take a bite in honor of being able to believe it!
It’s almost my hubs’ birthday. Wait, I have to go back in time a little bit to explain the reason for these cupcakes’ appearance. About a year ago we lost weight together using a method called Ideal Protein. I was a coach for a short period of time back then so we went through the steps together. It was great! He lost about 30 pounds and I lost about 16. Well, after the holidays it’s typical to put on a few pounds – no problem. I mean, it’s no problem if you put on a few pounds here or there. We know exactly what to do to take them off. It’s not a yo-yo thing where you loose muscle mass and gain fat either. Anywho – we both put on a few pounds lately, now back to cupcakes.
I asked him what dessert he wants for his birthday and he says – a healthy vanilla cake with white frosting and fresh raspberries, as if to say, “that’s what you make every day, simple, you’ve got this.”
I went immediately to chocolate-covered Katie and All day I Dream About Food hoping to find his dream cake – not so much, but I did get some inspiration and am pleased with the results of my version.
Have you baked with coconut flour? It has a granular texture. This recipe does have a tiny hint of that grittiness. It usually doesn’t hold together well and can also be unpleasantly dry and dense in baked goods. While this cake is tender enough that I wouldn’t advise spreading a heavy frosting on it, it is perfectly light and moist. It’s just at the end of the bite that your mouth feels more full somehow than with a wheat flour cake.
I used a simple frosting of whipped cream, vanilla and goat cheese and topped it with raspberries but I’ve included some recipe variations that should please almost anyone. The end result is clean, fresh and light on the carbs and gluten, a sweet treat that shouldn’t cause an insulin spike which is what’s causing the weight gain and cravings in the first place!
Now that you know what to expect from this recipe, you’ll be pleased when you taste your cakes rather than disappointed. If you’ve never baked with coconut flour, I hope you venture outside your comfort zone and try it. If you want a simpler coconut cupcake please check out All Day I Dream About Food.
Moist Vanilla Coconut Flour cupcakes
- 3/4 cup coconut flour
- 1/4 cup cake flour (or sub all coconut flour)
- 1/4 cup NuNaturals More Fiber Stevia Baking Blend
- 1/4 cup Erythritrol
- 4 teensy spoons of powdered Stevia extract
- 1 Tablespoon (TBSP) baking powder
- 1/2 teaspoon (tsp) salt
- 1 Tablespoon (TBSP) granulated sugar, optional
- 1/4 cup butter
- 1/4 cup vegetable oil or coconut, liquid
- 3 large eggs
- 4 egg whites (1/2 cup)
- 1/2 cup unsweetened applesauce
- 1/2 cup buttermilk, almond milk or milk of choice
- 1 Tablespoon (TBSP) vanilla extract
Preheat oven to 325 degrees F
Line muffin tins with paper baking cups or grease and flour cake pan.
1. Whisk together all dry ingredients and put into a mixer fitted with the paddle attachment.
2. Cut cold butter into chunks. Add to dry ingredients & mix on medium low speed until the texture of sand.
3. Add in all wet ingredients at one time except whole eggs. Mix on medium low speed just until combined. Scrape down the sides and bottom of the bowl.
4. With mixer on low add in eggs, one at a time, briefly allowing to incorporate after each addition.
5. Divide evenly between prepared muffin cups, smoothing the batter out on top.
6. Bake in preheated oven on middle rack cupcakes for 18 – 20 minutes, 9″ round for 25 – 35 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.
Nutritional Information: one cupcake without frosting using cake flour, granulated sugar, vegetable oil, and almond milk:
calories 127, fat 9g, sodium 134g, carbohydrates 10g, dietary fiber 3g, protein 2g
one frosted cupcake with frosting ingredients as noted at the very bottom:
calories 178, fat 14g, sodium 139g, carbohydrates 11g, dietary fiber 3g, protein 2g
Just for fun here’s nutritional info for one Starbucks frosted vanilla cupcake:
calories 400, fat 23g, sodium 210g, carbs 46g, fiber 0, protein 3g
No Sugar Frosting Ingredients
- 1 cup very cold heavy whipping cream or chilled high fat coconut cream – top layer only
- 2 – 4 ounces goat cheese, mascarpone or cream cheese
- 1/2 – 1 tsp vanilla extract (or combination of vanilla, almond, orange, etc.)
- 1 teensy spoon powdered Stevia extract or sweetener of choice to your taste
- 2 tablespoons (TBSP) powdered sugar (optional but highly recommended)
No Sugar Frosting Instructions
- Place the cream or milk in a chilled stand mixer bowl. Mix with beater attachment on medium low for up to 10 minutes until cream is just starting to hold it’s shape.
- Add in all other ingredients, adding the cheese a bit at a time while continuing to mix on low speed. Continue to mix until cheese is fully incorporated and cream is whipped sufficiently to hold it’s shape but is not curdled, up to 8 minutes more
- Keep frosting refrigerated until ready to serve
Key to stable whipped cream: mixing at medium low speed is the key to stabilized whipped cream frosting. If you whip it quickly it will deflate and release liquid shortly after it is whipped. It’s worth it to take the time and form small stable bubbles.
Nutritional information: frosting, per serving when made using 2 oz mascarpone and powdered sugar and divided evenly between the 14 cupcakes
calories: 51, fat 5g, sodium 5g, carbs 1g, fiber 0g, protein 0g