Gluten Free German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting
Gluten-free German Chocolate Cupcakes with Coconut Pecan Caramel Frosting are moist and delicious! The recipe is also grain-free, dairy-free, and vegan.
Servings: 12 cupcakes
Calories: 468kcal
Ingredients
Cupcakes
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder i.e. CocoaVia
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup avocado oil or other neutral oil
- 3 ounces dark vegan chocolate melted
- 1 teaspoon vanilla extract
Frosting
- 1 cup pecans divided
- 1/2 cup shredded unsweetened coconut divided
- 1/2 cup virgin coconut oil measurement in solid form
- 1/4 cup pure maple syrup
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Make the Cupcakes
- Preheat the oven to 350 degrees F, and line a cupcake pan with 12 liners.
- Combine the almond and coconut flours, cocoa powder, brown sugar and salt in a mixing bowl. Stir with a fork until well combined.
- Place the dark chocolate in a small microwave safe bowl, and melt in microwave for ~ 3 minutes, checking/stirring every 1 minute until melted.
- Add the melted chocolate, applesauce, avocado oil, and vanilla extract to dry ingredients, and stir well with a fork or mixing spoon until ingredients are well combined.
- Spoon the batter in to cupcake liners (it will be thick), then bake for 20-25 minutes, or until done Remove cupcakes from oven and allow to cool completely before frosting..
Make the Frosting
- While the cupcakes are baking, by combining 1/2 cup of the pecans, 1/4 cup of the shredded coconut, solid coconut oil, maple syrup, almond butter, vanilla extract, and sea salt in a food processor.
- Pulse mixture until ingredients are well combined, and nuts are finely chopped. Note: the frosting should have a chunky texture, as opposed to being smooth.
- Removed the frosting from food processor, and set it aside. Clean the food processor, and place the remaining coconut and pecans in the processor, and pulse until nuts are lightly chopped.
- Once the cupcakes have cooled, spread the frosting on top, then sprinkle with the pecan coconut mixture to garnish.
Notes
- *Use a dark {vegan} chocolate that is 70% cacao or higher.
- **Virgin Coconut Oil has a melting point of ~75 degrees F, so make sure the room temperature is at 75 or below, otherwise your frosting will melt!
Nutrition
Serving: 1cupcake | Calories: 468kcal | Carbohydrates: 35g | Protein: 6g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 0.1mg | Sodium: 171mg | Potassium: 215mg | Fiber: 7g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 2mg