Gluten, Dairy, and Sugar-free Coconut Cupcakes


Happy Canada Day! Today I am celebrating in England! There wasn’t a whole lot to do in London and it’s too hot to even wear clothes today, so I decided to stay home and do some patriotic baking to ease my homesick little heart. These little cupcakes are so tasty! I decorated them in a Canadian way, but the possibilities are endless with these little guys. They would be perfect for any occasion, not just Canada Day. 🙂 I followed the same sponge recipe from my Ferrero Rocher Cake for the base of the cupcakes, but I replaced the oat flour with desiccated coconut and removed one egg from the recipe. The icing is coconut as well and pretty simple to make. 🙂 And as for those little Canadian flag decorations – I began by carving  maple leaves into fresh cherries and quickly discovered that that would be a great way to drive myself insane. I quickly swapped the maple leaf idea for hearts and found my life became a lot easier. They don’t look quite like the Canadian flag but you get the idea.


To make these Coconut Cupcakes, you will need:

  • 1 tin can of white Cannellini Beans
  • 5 large eggs
  • 1 tablespoon vanilla extract (the purer and more natural the better)
  • 1/2 teaspoon sea salt
  • 6 tablespoons of coconut oil
  • 1/2 cup of honey
  • 6 tablespoons desiccated coconut
  • 2 teaspoons baking powder

Rinse and strain the beans. Blend the beans in a blender until they make a paste. If you need to add a liquid to ease the blending, just use one of your five eggs. 🙂 One the beans are blended smooth, add the remaining eggs, vanilla, honey and (melted) coconut oil. Blend until smooth. You can then combine the wet mixture with your dry ingredients and mix well. Pour into cupcake cases (I made mini-cupcakes but you can do whatever you like!) and bake for 15-20 minutes (or until brown) at 350 F (163 C). Do keep an eye on your little cupcakes – baking time will all depend on the size of your cases. If they are bigger they may need longer, and if they are mini they may need a bit less time. If you’re unsure if they are cooked, stick a knife or toothpick in the middle of one cupcake. If it comes out clean, they’re finished! If not, pop them back in for another few minutes. Let the cupcakes cool completely before removing from the tin.

For the coconut frosting, you will need:

  • One tin can of full fat coconut milk
  • 1/4 cup desiccated coconut
  • 1 tbsp agave nectar

Open your can of coconut milk long before you’re ready to use the frosting. Once it’s opened, pop that can in the fridge. The cream is going to rise to the top of the can and separate from the liquid, and that cream is going to be the base of your frosting. After about an hour or two, scoop the thick layer out of the can and pop it in a cool, refrigerated bowl. Once you’ve removed all the cream and placed it in your bowl, you can add your desiccated coconut and agave. Whip together with a whisk and frost your cupcakes. 🙂

If you’re making cupcakes for another occasion, you can always add a pinch of food colouring to the recipe for a bit of fun! This is a great frosting for anyone who has a dairy or egg allergy or just wants something a bit healthier.


Decorate your cupcakes however you wish and then eat. them. up. Seriously – they are so tasty, you would never know they are HEALTHY! Absolutely love my healthy sweets. Yum yum yum. Enjoy and be sure to share any picture, comments, or questions in the section below! HAPPY CANADA DAY! xo

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