Grain-free Cardamom Vanilla Bean Cupcakes – Gluten-free and Dairy-free

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Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

I feel like I am constantly reiterating how aloof I am about most sweets, but here I am again. I honestly just don’t have much of a sweet tooth, never have. Yet, as of late, I feel like I am constantly creating and sharing sweets and baked good recipes. I was thinking about why that might be – as someone who is much more into savory cooking. I started to realize that it was a subconscious decision I was making because of how much happiness sweets bring people and how intimidating baking and desserts can be with a restricted diet.

Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

More specifically when I say “people” – besides all of my lovely readers, I really mean my husband, Mark. He is a self-professed sweets junkie. He loves any and all sweets and has been known to eat a slice of cake for breakfast, on occasion. So, whenever I can create a healthier sweet that not only works for my dietary restrictions, but also makes him very happy, it is a HUGE win, in my book. I have been on a roll lately, so I am just going with it.

Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

I had been dreaming of a subtly sweet vanilla bean infused grain-free cupcake of some sort for a while now and I realized that one of my favorite spices, cardamom would be the perfect pairing. These cupcakes have a taste similar to carrot cake – subtle, comforting, spicy and not overly sweet. The creamy coconut cream frosting has complimentary flavors with a bit more of the spicy ground cardamom and two whole vanilla beans, plus a bright pop of citrusy flavor from the orange zest.

I hope you enjoy these as much as we do!

Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

This recipe was originally shared on the Free People Blog BLDG 25

Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free


[print_this]Grain-free Cardamom Vanilla Bean Cupcakes – Gluten-free and Dairy-free
makes 12 cupcakes

• 3 cups blanched almond flour (I prefer this brand:
• 1/4 cup coconut flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar
• 1 tablespoon ground cardamom
• 4 large eggs, room temperature
• 1/4 cup honey (I used raw)
• 1/2 cup coconut oil, melted
• 1/2 cup coconut milk
• 1 tablespoon vanilla extract
• seeds scraped from 2 vanilla beans

Orange Cardamom Vanilla Bean Frosting (Vegan)

• 1 1/2 cups chilled full fat coconut cream (either from a can of coconut cream or separated from 2+ cans of coconut milk, that has been chilled)
• seeds scraped from 1 or 2 vanilla beans
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cardamom
• zest from one orange, leaving a little aside for garnish

Preheat the oven to 350º F. Position your rack in the middle of the oven. Line a muffin tin with paper cupcake liners.

In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, coconut sugar and ground cardamom and whisk together until well incorporated. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk, vanilla extract and seeds from the vanilla beans. Whisk until well combined.

Add the wet ingredients to the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each nearly all the way full.

Bake 25-30 minutes until a toothpick comes out clean. Let cool 30 minutes in the pan on a cooling rack. Then remove the cupcakes from the pan and allow them to finish cooling on the cooling rack.

While cooling, make your frosting. Add the chilled coconut cream and seeds from the vanilla bean(s) to a bowl and using handheld mixer, beat until smooth, creamy, fluffy and whipped. Add in the sweetener, vanilla extract, ground cardamom and orange zest. Whip another 30 seconds to a minute to incorporate and add to your piping bag. I keep this in the freezer for about 15 or 30 minutes while I am waiting for the cupcakes to cool, it allows the frosting to really set up and get thick.

Frost the cupcakes and serve immediately or place in the fridge until you are reader to serve. I find storing these cupcakes covered and in the fridge to be best – especially once frosted. [/print_this]

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12 Responses

  1. Gorgeously delicious! Is that marble slab your countertop? Swoooon.

  2. Denise says:

    Mmm Mmm Mmm, I just love cardamom. This is a great idea.

  3. T.Scholtz says:

    Wait, you mean I’m not supposed to have cake for breakfast? Baked sweets are one of the things I miss the most since we eliminated grains, so I’m glad your husband has such a sweet tooth! I’m so happy to have found your site. 🙂 Off to check out this recipe now!

  4. Christine says:

    I’m in heaven over here!

    The frosting looks AMAZING!

    The cake looks soooo moist!

    Your cross section pic is killing me!

    Cardamom is my absolute favorite taste and scent! Can’t wait to make these!

  5. Funny, I was thinking the same thing recently about my blog. I’m not really into sweets all that much but I get a lot of joy in creating healthy recipes for people to enjoy!
    These look really yummy, although I’m not a fan of cardamom, so I’m not sure if I’d like that… I’m guessing it’s a subtle taste?

  6. Love the idea of a coconut cream frosting on a carrot-cake-like cupcake, Beth … and they look so beautiful! I’m totally with you on the whole baking bug thing, too. I’m usually more of a savory person (as far as cooking goes, that is), but I’m so enjoying having a go at a bit of baking these days!

  7. Ellen says:

    I love cardamom too, and this recipe looks delicious although I rarely bake. It reminds me of one of my favorite sweets from India- makhania lassi. It uses a thick, local unpasteurized yogurt and is sweetened and flavored with rose water, saffron, and lots of cardamom. Pomegranate seeds on top if it’s winter- so good.

  8. These look sosososo good! I seriously wish I had a whole batch of these right now!

  9. These are so adorable and tempting.. yummy!!

  10. Nicole says:

    I was just about to make these and realised I don’t have coconut milk. Would almond milk work as a replacement or am I best to use the coconut milk? Thanks for your help! last time I made these, they were absolutely delicious! This time I’m leaving out the cardamom and adding berries. Yum!

    • Beth @ Tasty Yummies says:

      I don’t know that almond milk would work since it is missing the fat and the creaminess of the coconut milk. If you tried it, I would love to hear how it came out for you.

  11. Cinde says:

    Hi Beth, Do have any advice on how to successfully make these cupcakes egg-free? Thanks!

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