Carob Coconut Cupcakes (Gluten and Dairy free)


In a drug fueled haze in the middle of the night a couple of years ago, I bought this cupcake maker.


I think I used it once when it first came, and then put it into the cupboard. When cleaning up the kitchen this summer, I came across it and asked the kids, “Whose is this?”

They reminded me that I did, in fact, purchase this seemingly innocuous, very cute hell machine.  As it turns out, this contraption is a not so distant cousin of *this* contraption:

I’ve been meaning to burn my fingertips off anyway. There is just no way to get the cupcakes out of this thing without sustaining first degree burns.

I’ve made this recipe with cocoa powder in place of carob powder before, and it turns out just as well. If you don’t want to use brown sugar, you can add 1/4 cup more maple syrup or a stevia equivalent.

  • 1-1/2 cups all-purpose gluten free flour
  • 1/2 cup carob or cocoa powder
  • 1-1/2 t baking soda
  • 1/2 t salt
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 cup applesauce
  • 1 T apple cider vinegar
  • 1/4 cup brown sugar (or stevia equivalent)
  • 1/4 cup flaked coconut
  • 1 t vanilla
  • 1/2 cup vegetable oil (coconut oil tastes best)
  • 1 cup coffee

Mix all of the dry ingredients in one bowl, and all of the not dry ones in another.

Combine and stir until it looks like batter.

Spoon into greased muffin tins or cupcake papers. Bake at 350 for about 15 minutes, or until toothpick comes out clean.


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