Print

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.

Ingredients

Scale

For cupcakes:

  • 1 cup cassava flour (112g)
  • 3 tablespoons maple sugar (or coconut sugar) – (35g)
  • 2 tablespoons coconut flour (20g)
  • 1 teaspoon baking soda (6g)
  • 1 teaspoon dried cardamom (2g)
  • 1 cup coconut cream milk (well mixed from a can)- (185g)
  • 2 tablespoons apple cider vinegar (28g)
  • 1/4 cup coconut oil (50g)
  • 1 teaspoon alcohol free vanilla flavoring

For Mango Date filling:

  • 1 cup fresh mango (about 1/2 of a medium sized mango) = 200g
  • 3 to 4 dates (50g)
  • 1/2 tablespoon of apple cider vinegar (6g)
  • 1 teaspoon alcohol free vanilla flavoring

Mango Frosting:

  • left over mango-date filling
  • 2 tablespoons coconut cream – preferably the solid part only (45g)
  • 2 tablespoons coconut oil (20g)

Instructions

  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!

Notes

  • A cupcake corer is optional. I do not have one so I simply used a knife and carefully carved out a deep circle in the middle of each cupcake.
  • Store left over cupcakes in an airtight container in the fridge to preserve softness. Cupcakes may get hard in the fridge after a day because of the coconut oil and cream. You can let them sit out in room temperature for a little while before serving so that they soften up a bit.

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

Scroll To Top