I’m coming at you with another cupcake! This time, we’re going VEGAN. No gluten, no dairy, no egg, all of the deliciousness. These babies were approved by all my gluten free, vegan, gluten-eating, and non-vegan friends alike, so you can rest assured that they’ll be a hit with any crowd.

The base is a vanilla cupcake, baked with a dollop of raspberry smack dab in the center, then finished off with a creamy chocolate frosting. The texture of these cupcakes is on the denser side, in a really good way.

This cupcake hits the trifecta of flavors, with your classic vanilla, fruity raspberry and a punch of rich chocolate. You’ll keep coming back for more, trust me (I may or may not have eaten one for breakfast when I made them!!).

Happy baking!

xoxo,

The Secret GF

Ingredients:

2 cups Not Your Mama’s Flour

½ cup almond flour

2 tbsp coconut flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup coconut sugar

1 tbsp ground chia seeds + 3 tbsp water

1 ½ cups unsweetened almond milk

¼ cup grapeseed oil

½ cup agave

1 tsp vanilla extract

½ banana

½ cup raspberry preserve

1 can full fat coconut milk (chilled in fridge overnight)

4 tbsp raw cacao powder

2 tbsp agave

Steps:

Preheat the oven to 350°F. Line a cupcake tin with cupcake wrappers.
In a medium mixing bowl, combine the dry ingredients (flour blend, almond flour, coconut flour, baking soda, baking powder, salt, and coconut sugar).
In a small dish, combine the ground chia and water and let it sit until a paste forms. (You can sub whole chia seeds if you don’t have or can't find ground!)
In a large mixing bowl, mash the banana. Add the almond milk, grapeseed oil, ½ cup agave, vanilla extract and chia seed paste. Whisk until combined.
Add the dry mixture into the large mixing bowl with the wet ingredients. Use a whisk to stir until combined.
Now it’s time to bake the cupcakes! Fill each cupcake wrapper about ⅓ full. Drop a spoonful of raspberry preserve in the middle of each cupcake. Cover with batter to fill the wrappers about ¾ of the way. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Once done, cool on a wire rack.
While the cupcakes are baking, make the frosting. The can of coconut milk should be separated on the inside after being chilled overnight. Carefully open the can and discard the light translucent liquid. You should be left with a thick, almost solid white cream.
Scoop the cream into a dish, then add the cacao and 2 tbsp agave. Using a hand beater or stand mixer, whip for about 2 minutes.
When the cupcakes are cooled, spread the frosting on top and enjoy!!

Vanilla Raspberry Cupcakes + Chocolate Frosting (gf + vegan)