Grain-Free Vanilla Almond Birthday Cake Cupcakes a.k.a. It’s Not Even My Birthday, BUT I NEED THESE STAT!

Grain-Free Vanilla Almond Birthday Cake Cupcakes a.k.a. It’s Not Even My Birthday, BUT I NEED THESE STAT!

Guys, even if it’s not your birthday, YOU NEED these GRAIN-FREE VANILLA ALMOND BIRTHDAY CAKE CUPCAKES stat! Seriously, I’m not just saying that… there are SO MANY things that are so amazing about these cupcakes that I don’t even know were to begin. But let me try.

  • Grain-free, gluten, egg + refined sugar free!
  • The batter is entirely vegan (the only thing that isn’t is the frosting!)
  • I swapped the sprinkles with freeze-dried organic fruit crumbles for a healthier cupcake!
  • Crumbly on the outside & moist & chewy on the inside!
  • BURSTING with vanilla flavour & they’ll totally remind you of birthday cake!
  • Minimal ingredients. Easy prep. ONE BOWL.
  • Greek yogurt vanilla protein frosting? YES YES YES! The easiest frosting ever & no mixer necessary!
  • DELISH!

So yes, they look this beautiful, they taste this delicious & YES, THEY ARE THIS HEALTHY! The base of the batter is almond flour & they’re sweetened naturally with coconut sugar & vanilla! The rest of the ingredients are super basic & all plant-based (except for the frosting!). WHO WOULD’VE THOUGHT… A HEALTHY CUPCAKE? DOES THAT EXIST? A HEALTHY CUPCAKE THAT TASTES LIKE BIRTHDAY CAKE, WHAT?!?!

For the frosting, I decided to use Greek yogurt as opposed to powdered sugar & egg whites. I figured it would not only be easier, but also more nutritious, lower in sugar & carbs & way richer in protein! If you prefer to keep your frosting vegan or plant-based, you can try the Simple Mills one (it’s super clean & delicious) or you can make your own at home with some basic frosting ingredients! I personally LOVE the idea of the Greek yogurt frosting because it adds a bit of tart flavour to complement the sweetness of the cupcakes! I also threw in some vanilla & protein powder to thicken it up & add EVEN MORE protein! So yes, a healthy delicious cupcake that tastes like birthday cake & is super high in protein!!!!!!

Without further ado, let’s get right into it!

INGREDIENTS:

FOR 6 LARGE CUPCAKES or 8 MEDIUM ONES:

  • 2 1/4 cups almond flour
  • 2 tsp. baking powder
  • A pinch of sea salt
  • 1 tsp. pure organic vanilla
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 3/4 cup almond milk
  • 1/2 tsp. apple cider vinegar
  • 2 packs of freeze-dried fruit of your choice (& more for sprinkling)
  • Coconut oil cooking spray

FOR THE FROSTING:

  • 1/2 cup + 2 tbsp. organic grass-fed Greek yogurt
  • 1/2 tbsp. pure organic vanilla
  • 1 tbsp. vegan protein
  • OPTIONAL: 1-2 tbsp. pure organic maple syrup, yacon or coconut flower syrup for a sweeter frosting

HOW?:

  • Preheat your oven to 350F & spray a muffin tin with coconut oil cooking spray (or use muffin liners).
  • Add all the ingredients (except the crumbled freeze-dried fruit) to a large mixing bowl. Mix until combined & incorporated.

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  • In a small bowl or plate, crumble the freeze-dried fruit until they look like sprinkles-ISH!

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  • Once the batter is mixed, add the freeze-dried crumbles & gently mix again until combined.

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  • Portion out the batter into the muffin tin/liners, filling about 3/4 way through.

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  • Bake the cupcakes for 10-12 minutes, until browned & crumbly on top & a knife comes out clean.
  • While the cupcakes are baking, prepare the frosting. Simply add the frosting ingredients to a small bowl & mix until combined.

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  • Once the cupcakes are ready, remove from the oven & let them cool for about 10-15 minutes in the muffin tin.

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  • Use a knife to cut around the muffins & gently remove them from the tin.
  • Place them on a plate or large cutting board & use a spoon to gently spread the frosting on the tops. Once frosted, top the cupcakes with more freeze-dried fruit.
  • ENJOY!
    • Store leftovers in the fridge in an airtight container in order to preserve freshness!

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