In the land of gluten-free, vegan baking – desserts tend to be quite dense. I’ve learned that through my many trial and errors of figuring out the right combinations, it’s very easy to mess things up when working with gluten-free flour alternatives. A huge success was my Chocolate Cake recipe that people are seriously raving about! The secret ingredient was aquafaba and I still swear by it. You can absolutely follow that recipe to create a similar cupcake base to the one I’ve included below, but I wanted to share an easier alternative for those that don’t have as much time to invest in baking like that recipe calls for. Again, that recipe can be made into cupcakes and they’re absolutely delicious! Cashew Cheesecake Frosting? Amazing.
To get into the holiday vibe, I did a play on Spring for my decorating theme. I feel it’s very Easter appropriate, don’t you think? When you think about Easter decorations, it’s usually very egg and chick focused. But I wanted to concentrate on the actual season and keep it natural but still fun and creative for kids. This is a great recipe to get the kids involved with. If you’re not comfortable having them mix the batter, definitely have everything laid out so they can decorate their own cupcake. If you have a little one that’s not a fan of coconut, you can substitute the shredded coconut for almond meal tossed with match green tea powder or anything course that’s white/light in color.
To help the slivered almonds adhere to the coconut “grass”, add a dab of cashew frosting to the back of it before placing it down. You can also overlap layers of slivered almonds to create a more intricate flower design.
You also don’t have to use blueberries, they work for achieving the right size proportion, but feel free to use any fruit you’d like! I also made a few using raspberries, the tip of a strawberry and if you’re not weirded out by it, yellow bell peppers. You can custom cut fun shapes to fill the center and remove them before eating if you’re not a fan of veggies on desserts. They’re naturally a pretty sweet vegetable, I promise it’s not as weird as it may sound.
Overall you only need about 14 ingredients total to make everything included. This recipe doesn’t call for anything too hard to find, but feel free to ask questions in the comments below if you’re needing a substitute for something. I’ll try to find a solution that works best for you.
Wishing you all a Happy Easter! Please let me know if you give this recipe a try, I would love to see a photo! Feel free to tag me on Twitter, Instagram or even share to my Facebook page (all links can be found under my photo, in the right sidebar). And if you feel inclined to do so, subscribe so you never miss a new recipe. I have a couple more Easter-themed dessert recipes coming soon!
- 1 cup White Rice Flour, all-purpose or GF blend will work
- 1 cup Coconut Sugar
- ¾ cup Simple Truth Non-Dairy Milk, I used almond
- ¼ cup Cacao Powder, cocoa or carob works too
- ¼ cup Banana*, mashed
- 2 Flax Eggs (2 tbsp ground flax + 6 tbsp water)
- 2 tsp Apple Cider Vinegar
- 1 tsp Baking Soda
- Chocolate Cashew Cream Frosting (recipe below)
- 1 cup Shredded Coconut
- 1 tsp Matcha Green Tea Powder
- Simple Truth Slivered Almonds
- Fresh Blueberries
- For the cupcakes:, whisk together 2 tbsp flax meal + 6 tbsp water in a small bowl and let rest for 5 minutes.
- In a large bowl, combine flour, cacao, baking soda.
- If your coconut sugar is coarse, blend it on high with your mashed banana until smooth. About 12 seconds.
- Pour your coconut sugar and mashed banana mixture into the large bowl. Add in your non-dairy milk and flax eggs. Whisk until evenly combined.
- Line a cupcake pan with paper liners, portion 2 tbsp scoops into each cup. Filling them ⅔ full.
- Bake at 325 F for 28-30 minutes, or until cooked through.
- Let cool before frosting, store extras in an air-tight container.
- Top with chocolate cashew cream frosting and decorate with shredded coconut coated in matcha green tea powder, Simple Truth slivered almonds and a fresh blueberry in the center to create a flower design.
Will keep for up to 6 days in an air-tight container.
- 1 cup Raw Cashews, soaked for 2 hours
- ¼ cup Non-Dairy Milk
- 1 oz. Cacao Powder
- 1 oz. Maple Syrup, adjust to taste
- ½ tsp Vanilla Extract
- For the frosting:, soak ahead your cashews for a smoother frosting.
- Measure and blend everything on high until smooth, scraping down the sides as needed.
- Transfer to a small bowl and refrigerate for up to 6 days.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.