Double Chocolate Cashew Cupcakes

These cupcakes are divine!! You can also make them with almond butter or peanut butter… those variations coming soon!
Sometimes gluten, dairy and refined sugar free baked goods are dense and lack moisture. But I promise you these are fluffy and moist (sorry I don’t have a better word for it 😬)!!

1/4 cup + 3 TB milk (I used @goodmylkco almond milk)
3 TB cacao powder
1/3 cup cashew butter
5 TB maple syrup
1 egg
1/4 tsp vanilla 
1/4 cup + 2 TB almond flour 
1/4 tsp baking soda
4 TB arrowroot 
A very large pinch of sea salt

2/3 cup cashew butter
1/2 cup maple syrup 
A very large pinch of sea salt
1/8 tsp vanilla
2 TB cacao powder

Make sure cashew butter and egg are at room temperature and oven is set to 350 degrees before beginning.
Heat milk in a saucepan over medium low heat until the milk scalds. Remove from the heat and pour into a liquid measuring cup or bowl. Add cacao powder and stir to combine. Let sit until it reaches room temperature.

Cream cashew butter and maple syrup in a mixing bowl with a large mixing spoon or spatula. Add the egg and vanilla and cream until homogenous. 
Strain the cacao milk mixture over the creamed cashew mixture (using a fine mesh strainer- or if you don’t have one, you can blend the cacao milk in a blender to make sure there are no lumps) in two additions folding the milk in completely before adding the second addition. 
Whisk the dry ingredients together and add to the creamed mixture in 3 additions, folding the ingredients in completely before adding another addition. 

Bake in cupcake molds for 25 minutes, rotating halfway through cooking.
Remove from the oven and let sit for 10 minutes before unmolding. Let the cupcakes come to room temperature before frosting them.

Cream the room temperature cashew butter, maple syrup, vanilla and sea salt together in a mixing bowl with a spoon or spatula. Once the mixture is homogenous, sift the cacao powder over it in two additions. Make sure to fold all of the first addition in before adding the second one. 
Pipe or spread the frosting on the cupcakes and enjoy! 

Double Peanut Butter Double Chocolate Cupcakes

This recipe makes 4 cupcakes.


1/4 cup peanut butter

3 TB maple syrup

1 egg yolk

1/4 cup milk (I used hemp milk this time)

1/4 tsp vanilla

1/4 tsp sea salt

4 TB almond flour

3 TB coconut flour

1 TB arrowroot powder

1/8 tsp baking soda

3 TB dark chocolate chips (or chopped chocolate)

Heat oven to 350. Have all ingredients at room temperature.

Cream peanut butter in a bowl using a large mixing spoon.

Add egg yolk and maple syrup to the peanut butter and cream until well combined.

Add vanilla extract to milk. Add the milk mixture to the peanut butter mixture in 3 additions, creaming well after each addition.

Stir dry ingredients together. Add dry ingredients to wet ingredients in 3 additions, folding each addition into the mixture until combined.

Fold in chocolate.

Bake in cupcake molds (I absolutely love my Silpat cupcake molds) for 35 minutes, rotating the pan halfway through.

Remove from the oven and let sit for 5 minutes. Remove the cupcakes from the molds and allow them to come to room temperature.


1/4 cup + 1TB peanut butter

Large pinch of sea salt

1/4 cup maple syrup

1 TB cacao powder

1/8 tsp vanilla

Allow all ingredients to come to room temperature.

When the cupcakes are cooled, add all frosting ingredients to a bowl (sift the cacao powder if it’s lumpy) and stir or whisk until well combined.

Spread or pipe the frosting onto the cooled cupcakes and enjoy!


Vanilla and Chocolate Cupcakes

These are fantastic gluten-free cupcakes!!

  • 3 oz (about 1/4 cup) chocolate
  • 4 eggs
  • 1 1/3 cup almond milk
  • 1 TB vanilla
  • 1 1/4 cups maple syrup
  • 1/2 cups flax seeds
  • 1 1/2 cups of almond flour
  • 1 3/4 cups of cassava flour
  • 1 TB + 2 tsp baking powder
  • 1 tsp salt
  • 1 cup ghee, room temperature
  1. Preheat the oven to 350 degrees. Grease a cupcake tin or pull out your silicone cupcake molds.
  2. Melt the chocolate over a double boiler and set aside to cool.
  3. Combine eggs, 1 cup of milk, vanilla, maple syrup,and flax seeds in you vitamix. Blend until completely homogenous.
  4. Whisk together dry ingredients.
  5. Add butter and remaining 1/3 cup of milk to the dry ingredients and beat on medium (level 4 of a stand mixer) for about a minute, until mixture looks glossy. Stop beating and scrape down the bowl with a spatula. Add the egg mixture to the batter in 2 additions, beating 30 seconds on medium after each addition. Be sure to scrape the batter with a spatula in between each addition.
  6. Pour half of the batter in a clean bowl.
  7. Fold the melted chocolate into one of the batters. You now have two batters: vanilla and chocolate.
  8. Fill cupcake tins or silicone molds with the two batters.
  9. Bake 350 degrees for 25 minutes.
  10. Remove from the oven and let sit for 5 minutes. Turn cupcakes out onto a cooling rack.
  11. Wait until they reach room temperature before icing.

*please use organic ingredients, if possible.

Frost with Coconut Cacao Peanut Butter Frosting.



These cupcakes= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes