Author: Adapted from Danielle Walker's Vanilla Cake recipe from Celebrations!
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Ingredients
5egg whites, at room temperature
¼cupfull fat coconut milk
¼cuppalm shortening, softened
¼cuplight-colored raw honey
¼cuppure maple syrup
2teaspoonspure vanilla extract
½teaspoonfreshly squeezed lemon juice
1 ½cupsblanched almond flour
3tablespoonsarrowroot powder
3tablespoonscoconut flour
1tablespoonground cinnamon
½teaspoonbaking soda
Cinnamon Buttercream
Your favorite buttercream recipe, I love the one in Celebrations
3teaspoonsground cinnamon
Sugar Topping
2tablespoonscoconut sugar, maple sugar or date sugar (or other granulated sugar)
2teaspoonsground cinnamon
½teaspoonvanilla extract
Instructions
Preheat the oven 325ºF. Line a 12-cavity muffin tin with paper cupcake liners.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, beat the egg whites on medium-high speed for 3 to 5 minute, until they have tripled in volume and form soft peaks when the whisk is pulled out. Scoop the whites into a bowl and set aside.
Return the bowl to the mixer and switch to the beater attachment. Beat together the coconut milk, palm shortening, honey, maple syrup, vanilla and lemon juice on medium-high speed for 30 seconds.
Add the almond flour, arrowroot, coconut flour, cinnamon and baking soda and beat again for 30 seconds, or until well incorporated.
Gently fold in the beaten egg whites with a rubber spatula until they are full incorporated and there are no visible ribbons of whites throughout the batter.
Divide the batter between the cupcake tins. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
Mix together the sugar, cinnamon and vanilla extract and sprinkle on top of the frosted cupcakes, just before serving.