Kids and adults alike will love these cupcakes! Feel free to use raspberries if you like but I just love strawberries. To make a 9×13, simply double recipe. You may still have enough batter to make a few cupcakes.
I chose to use the Dairy Free Version because the coconut milk and oil make this cake so moist and delicious!
For a totally Dairy Free Cupcake, use Whipped Coconut Milk in the place of the Cream Cheese Frosting, just add a little stevia and vanilla!
The Best Grain & Sugar Free Vanilla Cake (Cake is also Dairy Free)
Makes 14-15 cupcakes or 1- 9″ x 9″
1 cup Almond Flour
1/2 cup plus 2 tbsp Coconut flour
1 tbsp Baking Powder
1/4 plus 1/8th tsp Kal Stevia (to taste)
6 large Eggs
1/2 cup unsweetened almond milk
3/4 cup coconut milk, canned
1 tbsp vanilla
1/4 cup coconut oil, melted
- Preheat oven to 350.
- Mix dry ingredients.
- In separate bowl, beat eggs and mix in remaining wet ingredients.
- Add wet to dry and whisk until there are no lumps.
- Taste for sweetness. Some of sweetness will “cook” out so remember this when judging how much Stevia is needed.
- Divide batter into cupcake liners or lined cake pans (Wax/parchment paper). I use a large ice cream scoop for cupcakes.
- Bake cupcakes for 18-20 minutes.
- For 9×9 cake, check for doneness after 25 minutes and cook longer if needed..
- Carefully remove from pan and remove paper and cool on rack.
- Decorate with Cream Cheese Frosting. Store in refrigerator.
**Note: If batter is a little thick, simply add a few more tablespoons of almond milk
Cream Cheese Frosting
8 oz cream cheese frosting
8 oz Heavy Cream
1 tsp vanilla
1/4 plus Kal Stevia (to taste, possibly another 1/8th tsp)
- Beat cream cheese until smooth.
- Add vanilla, Stevia and heavy cream.
- Beat until thick.
- Spread onto cake or use a pastry bag to pipe icing.
