Moist and Sweet Paleo Chai Spiced Cupcakes made with cassava flour and topped with a vegan buttercream for the perfect Grain Free and Nut Free cupcake treat!

Paleo Chai Spiced Cupcakes (Grain Free, Nut Free)

It’s pretty rare for me to post a cupcake recipe, mostly because cupcakes and I rarely get along. And because most of the time I’d rather have a chicken or some other savory meal instead of working to get the perfect cupcake. (I’m really selling this recipe, huh?)

But there’s something about the holidays and all of the pretty recipes on Instagram that made me really want to make some festive cupcakes and top them with a generous caramel drizzle. So that’s what happened. And 6 different recipes later, I had arrived at the perfect formula for grain and dairy-free Chai Spiced Cupcakes. Something about the sweet, cinnamony batter kept me motivated to keep going until these we’re perfect, and now I can’t wait for you to try them!

How to make Gluten-Free Chai Spiced Cupcakes

These grain-free Chai Spiced Cupcakes take only one bowl, so they’re pretty much a cupcake dream come true! Here are a few tips for baking the perfect gluten-free cupcakes every time.

• Make sure your egg (and the rest of your ingredients) are room temperature to ensure they’ll all mix properly
• Use parchment baking liners to prevent sticking.
• Cool your cupcakes all the way before frosting them.
• Don’t overbeat your batter or it will lead to tough cupcakes.

Here’s what you’ll need to make Paleo Chai Spiced Cupcakes :

• Cassava flour: this is my favorite gluten-free flour! I used Thrive Market Cassava Flour to make this recipe. A different brand of cassava flour may not have the same results as the moisture in cassava flours can vary, though I do find that Bob’s Red Mill is very similar.
• Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb and a bit of fluff to baked goods without them getting too heavy.
• Tapioca Starch: Adds a bit of a fluffy, springy touch to the cupcakes.
• Coconut sugar: a lower inflammatory sugar option that I use in most of my baking. Can sub cane sugar.
• Maple Syrup: Adds a bit of moisture and natural sweetness, and tastes delicious with the cinnamon.
• Apple sauce: another source of natural sweetness and moisture in this recipe.
• Baking soda: for that fluff factor.
• Avocado oil: can sub olive oil or melted coconut oil.
• Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
• Full fat coconut milk, or another non-dairy milk such as almond milk, with apple cider vinegar added to make a “buttermilk”
• Cinnamon: The star of the spice cake flavor!
• Nutmeg: Nutmeg compliments cinnamon so nicely.
• Ginger: another element of the “spice” in this spice cake.
• 1 can Simple Mills Vanilla Frosting (or Mrs. Jones if you can’t find that brand)
• 3 tbsp coconut cream (from a chilled can of full fat coconut milk)

The Easiest Paleo and Vegan Frosting

This may seem like cheating to some of you, but I’m going to tell you basically how to use frosting from a can (but make it extra creamy.) I do a lot of cooking, so I’ve succumbed to the fact that I really never want to deal with homemade frosting. If that isn’t you, I do have recipes for paleo frosting throughout the site already, with my favorite being this frosting recipe (just leave out the matcha).

I almost always have a can of Simple Mills Vanilla Frosting on hand in case I dream up a cupcake recipe, but as with most healthier alternative products, it needs a little love to make it ready to use. I like to empty the frosting into a stand mixer and combine it with a few tablespoons of chilled coconut cream. Then I whip it with the mixer for about 2 minutes until it’s light and fluffy and ready to use. Alternatively, you can whip in some cream cheese if you’re cool with dairy!

How to make Dairy-Free Caramel

Dairy-free caramel is the final ingredient in these decadent cupcakes. And while it’s not vital to the recipe it is certainly worth the extra effort! Vegan caramel does require a bit of forethought: You’ll need to have a chilled can of coconut milk so you can scoop out the coconut cream to make the caramel with. I like to make my caramel when I’m making my frosting so I can take a little bit of the coconut cream out of the same can instead of using two.

To make the caramel you’ll place everything in a saucepan and boil down your ingredients until they reduce and thicken. You’ll want to stir constantly to keep the sugar from burning and keep a close eye on the pan the whole time you have it over heat. I usually make batches of caramel and keep them on hand in my fridge for about 8 days for any recipes that incorporate it.

How to store Paleo Cupcakes:

Store your cupcakes in the fridge in an airtight container for up to 5 days, or 3-4 days on the counter. You can also freeze cupcakes (unfrosted) for up to 4 months.

Other Paleo Cake Recipes:

• Best Paleo Chocolate Cake
• Paleo Chocolate Cake with Cashew Butter Frosting
• Paleo Carrot Cake Cupcakes
• Paleo Pumpkin Cake with Salted Caramel Frosting
• Tahini Spice Cake

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Paleo Chai Spiced Cupcakes

Moist and Sweet Paleo Chai Spiced Cupcakes made with cassava flour and topped with a vegan buttercream for the perfect Grain Free and Nut Free cupcake treat!

COURSE Dessert

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

SERVINGS 8

INGREDIENTS

• 1/2 cup full fat coconut milk
• 1 tsp apple cider vinegar
• 1 large egg
• 1/3 cup coconut sugar
• 2 tbsp maple syrup
• 2 tbsp apple sauce
• 1/4 cup avocado oil
• 1 teaspoon vanilla
• 1/4 teaspoons cream of tartar
• 3/4 teaspoon baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 1 teaspoon salt
• 3/4 cup cassava flour
• 1/4 cup coconut flour
• 1 tbsp tapioca starch

For Frosting:

• 1 can Simple Mills Vanilla Frosting
• 3 tbsp coconut cream from a chilled can of full fat coconut milk

Salted Caramel:

• 1 cup coconut cream
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 1/4 tsp salt more for a saltier caramel

INSTRUCTIONS

1. To make caramel: Combine all ingredients in a saucepan over medium heat. Once the mixture begins bubbling reduce heat and simmer for about 14 minutes, stirring frequently, until mixture is reduced and thickened. Pour into a jar and place in the fridge to cool (it will thicken when cooled).

2. To make cupcakes, Preheat oven to 350 F and place 8-10 parchment baking cups in a muffin tin.
3. Place vinegar in coconut milk and set aside.
4. In a large bowl, beat egg, maple syrup, and sugar until well combined and the sugar has begun to dissolve. Add applesauce, oil, and vanilla and stir again to combine. Stir in baking soda, cream of tartar, cinnamon, nutmeg, and ginger. Pour in coconut milk mixture and stir to combine.
5. Add cassava flour, tapioca starch, and coconut flour to the wet ingredients and fold until just combined. Allow the batter to sit for 2-3 minutes to absorb. Batter will be thick but not as thick as brownie batter. If needed add 2 tbsp dairy-free milk, then use an ice cream scoop to scoop the batter into the prepared baking tins.
6. Bake in the preheated oven for 18-22 minutes or until a knife comes out clean.
7. Once out the oven, transfer cupcakes onto a wire rack to cool completely before frosting.
8. To make frosting, place frosting and coconut cream in a stand mixture and beat until fluffy, adding mroe coconut cream if needed for a fluffy frosting.
9. Frost cupcakes as desired and top off with a caramel drizzle.