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Coconut Cupcake (Gluten-Free, Paleo)

This Coconut Cupcake is moist and soft. Made with healthy ingredients like almond flour and raw cacao powder, topped with dairy-free coconut whipped cream.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: French
Keyword: almond flour muffins, gluten free muffins, healthy cupcake, paleo muffins
Servings: 6
Calories: 288kcal
Author: Adriana Harlan -


Coconut Whipped Cream Frosting:


  • Preheat the oven to 350°F and line a muffin tin with paper or silicon liners.
  • In a large bowl, combine the almond flour, baking soda, cacao powder and shredded coconut.
  • In a separate bowl, whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla, then using a rubber spatula gently mix in the almond flour mixture.
  • Spoon the batter into the prepared pan and bake for about 20 minutes or until the edges start to turn brown. Cool completely before topping with coconut whipped cream frosting.

Coconut Whipped Cream Frosting:

  • Place a can of full-fat coconut milk in the fridge overnight. The coconut milk will thicken and separate from the water. Scoop the solid coconut cream that forms on the top of the can into a bowl. Discard the water in the can.
  • Add the vanilla extract and whip the coconut with a hand mixer until fluffy. Top your muffins with the whipped cream and if you like, sprinkle toasted coconut on top to decorate.


Calories: 288kcal | Carbohydrates: 14g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Fiber: 3g | Sugar: 7g