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5 from 26 votes

Paleo Chocolate Cupcakes (gluten-free, dairy-free)

Paleo chocolate cupcakes are extremely moist, decadent and rich, with a perfectly fluffy texture. They're gluten-free and dairy-free!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Keyword: gluten free chocolate cupcakes, Paleo chocolate cupcakes
Servings: 14 servings
Calories: 410kcal
Author: Lisa Bryan


Cake Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 cup coconut sugar
  • 3/4 cup raw cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt

Cake Wet Ingredients

  • 2 large eggs
  • 3/4 cup full-fat coconut milk
  • 1/2 cup water
  • 1/4 cup coconut oil
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Vegan Chocolate Buttercream Frosting

  • 4 cups organic powdered sugar or powdered coconut sugar, powdered succanat, etc
  • 1/2 cup raw cacao powder
  • 1/2 cup organic palm shortening
  • 1/3-2/3 cup dairy-free milk
  • 1 teaspoon vanilla extract


Paleo Chocolate Cupcakes

  • Preheat your oven to 350 degrees fahrenheit.
  • Add all the dry ingredients into a large mixing bowl and whisk together.
  • Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.
  • Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
  • Bake for 25-28 minutes, or until a toothpick comes out clean.
  • Let the cupcakes cool completely before piping the frosting on top.

Vegan Chocolate Buttercream Frosting

  • Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute.
  • If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
  • Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.


  • This recipe creates 14 full cupcakes (I fill each cupcake about 80% of the way full with batter). But you can create 15 slightly smaller cupcakes as well.
  • My baking time of 25-28 minutes is based on a standard oven. I'd recommend checking the cupcakes earlier, at 20 minutes if your oven tends to cook fast or if you're using a convection oven.
  • Remember to make sure your cupcake is 100% cool before frosting. Otherwise the heat from the cupcake will melt your frosting.
  • This is the brand of espresso powder that I use.


Calories: 410kcal | Carbohydrates: 56g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 202mg | Potassium: 160mg | Fiber: 4g | Sugar: 42g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg