Vegan Paleo Vanilla Cupcakes


Vegan Paleo Vanilla Cupcakes

Fluffy, golden, Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes


  • cup (175g) cassava flour
  • 2 tbsp (15g) coconut flour *see notes
  • cup (80g) cane sugar or coconut sugar *see notes
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup (105g) maple syrup or agave
  • ¾ cup (180g) almond milk
  • 1 tbsp apple cider vinegar
  • ½ cup (100g) coconut oil
  • 1 tsp vanilla extract

Raspberry Frosting *see notes

  • cup (150g) raw cashews, soaked at least 4 hours
  • 1 cup (25g) freeze dried raspberries *see notes
  • 2 tbsp (40g) maple syrup or agave
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend if needed


  • Preheat the oven to 350ºF.
  • Stir the apple cider vinegar into the almond milk and set aside.
  • Whisk together the cassava flour, coconut flour, baking soda, and salt until lump free.
  • In a separate bowl, combine the maple syrup or agave, cane sugar, milk mixture, coconut oil, and vanilla (all at room temp or warmer).
  • Add wet to dry, and mix to combine.
  • Scoop into a cupcake pan (either grease or use paper liners) filling each almost to the top. You will get 6-8 depending on your pan.
  • Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center.
  • Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.
  • For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder one spoonful at a time to achieve desired color. Chill to thicken.
  • Frost cooled cupcakes, and eat!


  • You can swap it with 1/4 cup more cassava flour, but the coconut flour gives the cupcakes a much more defined crumb.
  • Either will taste delicious, the cane sugar will preserve the lighter vanilla color.
  • Or be lazy, buy vegan frosting, and just add the berry powder.
  • Other freeze dried berries would be fine too, or you can use natural food coloring.
Nutrition: (Serving Size — 1 cupcake)
Calories: 4455Fat: 27gSugar: 21gSaturated Fat: 16g
Protein: 3gFiber: 2gSodium: 259mgCarbohydrates: 49g
Do you want to receive a daily dose of healthy tips, exclusive access to promotions, recipes, and more?
Shopping Cart
Scroll to Top