This recipe for Patriotic Paleo Double Chocolate Cupcakes was inspired by the typical flag cake I used to bake every 4th of July holiday. The flag cake always been a favorite of mine and so easy to create. My first intention was to share that cake decor here, but the idea of a flag cake has soooo been done before, so I decided to switch it up. (Of course, you can still use this recipe to create a flag cake, if you prefer!) I’ve also updated the recipe to now be Paleo, a much healthier version than the ones I baked over the years that were filled with grains, refined sugar, and artificial ingredients.
The chocolate cake part of the recipe sort of came about by accident, while I was attempting to come up with some really good Paleo brownies. Well, that was a fail: the brownies didn’t work out (that recipe is to-be-continued), but since the texture was more fluffy than dense, it actually turned out to be a pretty tasty chocolate cake!
These cupcakes wouldn’t be complete without a delicious dairy-free whipped cream frosting topped with refreshing and nutrition-packed blueberries and strawberries. Berries add the perfect finishing touch while naturally lending themselves to any red, white and blue celebration. You’ve probably seen so many other fun ideas out there…there are so many ways to be creative, but sometimes simple goes a long way.
Enjoy this recipe for my Patriotic Paleo Double Chocolate Cupcakes, and have a happy and safe 4th of July!
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- ¼ cup coconut flour
- ⅓ cup unsweetened cocoa or raw cacao powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 3 pastured eggs (preferably room temperature)
- ⅓ cup heaping pure or raw honey
- ¼ cup cashew butter room temperature
- ⅓ cup organic/unrefined coconut oil melted
- 1 tsp pure vanilla extract
- ¾ cup allergen-free chocolate chips
- strawberries and blueberries for topping
Preheat oven to 350 degrees. Line a standard size cupcake tin with 9-10 liners.
In a medium bowl, mix coconut flour, cocoa/cacao powder, baking soda and sea salt.
In a separate large bowl, mix eggs, coconut oil, honey, cashew butter and vanilla extract.
Slowly add dry ingredients into wet ingredients. (It may seem like a lot of liquid, but the coconut flour will eventually absorb it, and it is necessary to achieve an ideal texture.) Mix batter well (with a hand mixer, preferably).
Let batter sit for about 5 minutes to allow liquid to absorb. Then mix again briefly.
Carefully fold in a ½ cup of your chocolate chips. (Save the remaining ¼ cup to sprinkle on top of cupcake batter, as some might sink to the bottom.)
Pour batter into each cupcake liner about ¾ of the way full (this will produce about 9-10 cupcakes). I love using this scoop to dispense my batter…it makes filling cupcake and muffin liners so easy!
Sprinkle remaining chocolate chips over the top of each unbaked cupcake.
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Let cool completely, then frost with coconut whipped cream and top with berries just before serving.
Store leftovers in an airtight container in the refrigerator.
- 1 can full fat coconut milk
- ½ tsp pure vanilla
- 2 tsp raw honey
Open the can of coconut milk and leave it in the refrigerator overnight. This will allow the milk to thicken into solid form and separate from the water in the can.
The next day, chill a glass or stainless steel bowl and a set of beaters in the freezer for at least 20 minutes (this step is optional and not mandatory, but is recommended).
Carefully remove the can of milk from the fridge and scoop the solid part into your bowl. Be sure to only scoop in the solid part (it will be sitting in the top half of the can); discard the coconut water or save it for something else (like a smoothie).
With a mixer, blend the solid milk on low for a few seconds, then gradually increase to high. Once the solid coconut starts to cream, add the vanilla, then the honey. Continue to mix on high for 1-2 minutes, or until thick and creamy.
Serve your beautiful whipped cream immediately, or refrigerate for up to 3 days (just blend again before serving).