Cardamom Cupcake With Mango Date Filling And Frosting (vegan, paleo, gluten free)

A healthy gluten free cardamom flavored cupcake with a mango date filling topped with a sweet mango frosting. Vegan, paleo, and gluten free.



For cupcakes:

For Mango Date filling:

Mango Frosting:


  1. Preheat oven to 325F.
  2. Combine wet ingredients – apple cider vinegar, mixed coconut cream milk, coconut oil and vanilla – in a mixing bowl and mix.
  3. Add dry ingredients – cassava flour, coconut flour, maple sugar, cardamom, and baking soda – and combine until smooth.
  4. Pour batter into cupcake pan covered with paper liners. Fill 3/4 of the way to leave room for expansion.
  5. Bake at 325F for 25 minutes, or until a toothpick comes out clean. Let cupcakes cool down before filling and frosting.
  6. Cut out circles in the middle of the cupcakes for filling using a cupcake corer or a knife.
  7. Make the mango date filling. Add mango, dates, and apple cider vinegar to food processor and process until smooth. Add about a teaspoon of filling to the middle of each cupcake and then place cupcakes in fridge to set.
  8. Make the frosting. Pour the left over mango date filling (you will have a little less than 1/2 cup left over) back into the food processor and add the coconut cream and coconut oil. Process until smooth. Place in the fridge to thicken.
  9. Frost the cupcakes once they are cool to the touch to prevent frosting from melting. Enjoy!


Keywords: vegan, paleo, gluten free, cassava flour, desserts, mango, cupcakes

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