Gluten-Free, Dairy-Free Cupcakes with Coconut Flour

19 Feb

As discussed in the post Playing Cupid with Cupcakes and Other Delicious Things, Valentine’s Day is a wonderful opportunity to show the people in your life how much you care. One of the best ways of doing this is the act of giving edible gifts or enjoying shared meals with loved ones. But what if the ones you care about can’t stomach the usual wheat and dairy packed treats we’ve grown accustomed to on holidays such as this? Thankfully there have been so many fantastic discoveries in the world of gluten and dairy free cooking that allow those with restricted diets the opportunity to enjoy certain foods they normally could only dream about. This Valentine’s Day I thought it would be nice to try my hands at some new cupcake recipes that don’t involve either wheat or dairy, and after some experimentation and collaboration between a few online sources, I came up with two variations that were very much appreciated by the GF and DF people in my life…

Gluten-Free, Dairy-Free Red Velvet Cupcakes

*makes 6-8 regular sized cupcakes


  • 3 eggs
  • 1/4 cup coconut oil
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • 1/4 cup sugar (or substitute)
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1 tbsp cocoa powder
  • 2-3 tsp red food colouring
  • 1/4 tsp salt


  1. Preheat the oven to 180C/350F.
  2. Beat the eggs well, stir in the coconut oil, coconut milk and vanilla. In a separate bowl mix the dry ingredients.
  3. Stir the dry ingredients into the wet and mix well.
  4. Add the red food colouring and mix well.
  5. Place the batter into cupcake cases 3/4 of the way up and bake for 20 mins or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Remove and cool before frosting.

Gluten-Free, Dairy-Free Vanilla Cupcakes

*makes 6-8 regular sized cupcakes


  • 1/2 cup of coconut flour
  • 1/4 tsp of baking soda
  • 1/4 tsp of sea salt
  • 4 eggs
  • 1/3 cup of coconut oil
  • 1/2 cup of honey (or other sweetener…I used Agave Syrup)
  • 1 tablespoon of vanilla


  1. Preheat your oven to 180C/350F.
  2. Combine dry ingredients and blend well.
  3. Add wet ingredients to dry ingredients and use mixer to blend.
  4. Fill cupcake liners 3/4 of the way with batter.
  5. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Remove and cool before frosting.

Dairy-Free Pomegranate Icing

*For roughly 16-20 cupcakes (depending on how much icing is used on each)


  • 2/3 cup vegetable shortening
  • 1/4 tsp salt
  • 6 cups gluten-free powdered cane sugar
  • 6 tbsp canned coconut milk
  • 6 tbsp natural pomegranate juice (add more, 1 teaspoon at a time for a creamy consistency)
  • One freshly squeezed lemon


  1. Place vegetable shortening and salt in a medium mixing bowl and use an electric mixer to cream.
  2. Add sugar and coconut milk, then slowly mix in pomegranate juice and lemon juice.
  3. Whip on high until the frosting is smooth and creamy.
  4. If frosting is too stiff, gradually add more pomegranate juice, 1 teaspoon at a time.


1. Coconut Oil in Baking: Unlike oils you may be more accustomed to using in cooking, coconut oil is thick and solid. Your best bet is to leave it out in a measuring cup to soften at room temperature before combining with the other ingredients.

2. Filling the Cupcake Liners with Batter: While the suggested amount you should fill the liners is 3/4, cupcakes using both coconut flour and coconut oil don’t rise very much do to the density of these ingredients. I would recommend filling them slightly higher so that when they rise, they have that lovely top on them.

3. The Vanilla Cupcake Batter: You may find that the batter for these cupcakes is much thicker than the red velvet ones. Don’t worry, it’s supposed to be this way. Just spoon in the batter and you’ll see that they turn out just fine!

4. The Icing: While the recipes I went off of all suggested vegetable shortening, this would not be my recommendation. I found the flavour a tad distracting from the sweetness of the cupcakes with a somewhat heavy aftertaste. Next time I make this icing, I would probably try coconut oil or some other thickening agent, although I’m open to suggestions if you guys have any. But the pomegranate juice is great! Adds the right amount of flavour and of course that lovely Valentine’s Day pink tint!


4 Responses to “Gluten-Free, Dairy-Free Cupcakes with Coconut Flour”

  1. Cara 20/02/2012 at 4:16 AM #

    Well, all I can say is THIS gluten and dairy free girl thanks you completely for these cupcakes! 🙂 They look beautiful!

    • Shortt and Sweet 20/02/2012 at 7:00 AM #

      Thanks so much! I just checked out your blog and think it’s absolutely amazing and inspiring…I especially love the information you’ve provided on gluten free baking and your “guide to gluten free”. I can’t wait to show it to the gf/df people in my life 🙂

      • Cara 20/02/2012 at 7:04 AM #

        Wow, thank you so much {despite that fact that it should be *me* telling *you* what a great blog you have!} Regardless, your super kind words mean a lot–thank you! xo, Cara


  1. Playing Cupid with Cupcakes and Other Delicious Things « Shortt and Sweet - 19/02/2012

    […] HERE for a full recipe of the cupcakes and […]

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