Vanilla Cupcakes with Chocolate Frosting

From Elana's pantry

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract


In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour batter into well oiled muffin pan
Bake at 350° for 20 minutes
Cool completely
Top with chocolate frosting

Makes 12 cupcakes

Vegan Chocolate Frosting

1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt


In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to chill and thicken
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake, chocolate or vanilla cupcakes or between cookies