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3.30.18

Vanilla Cupcakes with “Buttercream” Frosting {Paleo}

Sharing is caring!

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you’d never guess they’re gluten free, dairy free and paleo!  The “buttercream” frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or “just because”!

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

I’ve been holding onto this cupcake recipe for way too long.  I got completely distracted with all the Springtime goodies like lemon bars, lemon cake, carrot cake, those homemade creme eggs, and, well, that sort of thing.

It just didn’t seem like the right time to share a “classic” recipe like vanilla cupcakes with all the focus on the new season.

It’s funny – as a regular (sort of regular) person I LOVE welcoming a new season (especially shopping for a new season!) but, as a food blogger new seasons drive me a little batty.  Or a lot batty, especially fall with all the intense pumpkin love that time of year.

A new season means the pressure is on!  I have to start thinking about grilling in April and Thanksgiving in August.  My kids KNOW to expect pumpkin bread, pumpkin pies, and cakes as soon as we come back from our beach vacation.

Yes, it sort of sucks all the fun out of the actual holidays because by the time they roll around, I’m way over the sentiment.

In fact, in some ways the sentiment is taken away, because now, cooking is actual work, which I have to remind myself, is actually really flipping awesome!

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

So, I would say that’s the one “down” side to food blogging as a full time job.  The perks far outweigh the downside – creating delicious healthy recipes and sharing them with all of you is a legit dream come true!

But anyway, back to our current situation – these vanilla cupcakes.  No matter what time of year it is, I think we can all agree a classic vanilla cupcake with vanilla buttercream is a mighty special thing.

I totally associate them with birthdays – both my own from childhood and my kids’ – and that special feeling you get when you bake something homemade to share for a birthday.  My kids will ALWAYS choose vanilla/vanilla cakes over chocolate cakes, and to be honest, I do too!

The “buttercream” frosting here has no dairy in it whatsoever and also no refined sugar, however, my son (who hates everything) loved it and said it tastes just like birthday cake.

And, I’ll add that he goes to parties and eats actual non-paleo cupcakes, so his opinion is legit.

I used a combination of palm oil shortening and refined coconut oil to create the base for the frosting.  You’ll need to make sure your shortening is room temp and the coconut oil is soft but not at all melted.

Depending on the time of year that might mean actually chilling the coconut oil a bit before using it, since it melts around 75 degrees F.

The frosting is sweetened with honey and thickened with tapioca flour, although you can also use arrowroot for the same result.  By the way, I used refined coconut oil only to avoid coconut flavor, but for texture, virgin will work well too.

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

The frosting comes together really quickly and can even be made the day before – it will harden a lot in the fridge due to the coconut oil – but all you need to do is re-whip it with your hand mixer and it’ll be perfect!

Also due to the coconut oil, it has a tendency to soften/melt above normal room temperature, so you can store it in the fridge until ready to frost, and then just re-whip once you’re ready to frost the cupcakes.  For this reason, it’s also best to keep the cupcakes cool after frosting them, especially if it’s warm around you.

The cupcakes themselves are very similar to my strawberry shortcake cupcakes and they’re as good as paleo cupcakes get.  Moist without being soggy or greasy, light in texture and perfectly domed, and with just the right amount of sweetness.

I hope you’re ready for for cake and company – these vanilla cupcakes are sure to please a crowd – let’s get started!

Vanilla Cupcakes with “Buttercream” Frosting {Paleo}

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

Paleo Vanilla Cupcakes with "Buttercream" Frosting

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 18 minutes
cooling time: 30 mins
Total Time: 38 minutes
Course: Dessert
Cuisine: Paleo
Servings: 14 cupcakes
Print this Recipe
Did you make this recipe?
Leave a review
4.46 from 84 votes

Ingredients

Buttercream Frosting:

  • 1/2 cup palm oil shortening room temp, soft
  • 1/2 cup coconut oil softened but solid
  • 1/3 cup + 1 Tbsp tapioca flour
  • 1/4 cup raw honey
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt

Cupcakes:

  • 4 eggs room temp
  • 3 Tbsp coconut milk full fat, blended prior to adding
  • 1/4 cup coconut oil melted and cooled to almost room temp
  • 1/2 Tbsp lemon juice or apple cider vinegar
  • 1/2 Tbsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/3 cup pure maple sugar or coconut sugar*
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 3/4 tsp baking soda
  • 1/4 tsp fine grain sea salt

Instructions

For the Cupcakes:

  1. Preheat your oven to 350 degrees and line a muffin/cupcake pan with parchment liners. In a mixing bowl, combine, the almond flour, tapioca, baking soda and salt, set aside.

  2. In a large bowl using an electric hand mixer, beat together the eggs, coconut milk, coconut oil, lemon juice, vanilla, maple syrup and maple sugar until very smooth
  3. Add the dry ingredients gradually to the wet and mix on low speed for about a minute, until well combined.
  4. Transfer batter using a ladle or spoon to the prepared cupcake pan, filling 3/4 of the way up to make about 12-14 cupcakes.  You can bake in batches if you make more than 12.

  5. Bake 16-18 mins until tops are domed and toothpick inserted in the center of one comes out clean. Allow cupcakes to cool a few minutes in the pan before transferring to a wire rack to cool completely.
  6. Once cooled to room temp, frost as desired with buttercream and serve. Cupcakes should be stored covered in the refrigerator for up to 4 days.

For the Frosting:

  1. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy.
  2. Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.
  3. Frost cupcakes using a piping bag or with an offset spatula. Store leftover cupcakes in the refrigerator after the first day for up to 4 days. Enjoy!

Recipe Notes

*Coconut sugar will work for this recipe, but, the cupcakes will appear significantly darker due to the brown color of coconut sugar.

Nutrition

Calories: 354kcal
Carbohydrates: 21g
Protein: 5g
Fat: 29g
Saturated Fat: 15g
Cholesterol: 46mg
Sodium: 148mg
Potassium: 40mg
Fiber: 1g
Sugar: 9g
Vitamin A: 70IU
Calcium: 47mg
Iron: 1.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Vanilla Cupcakes:

These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo!  The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy.  Kid approved and perfect for birthdays, special events, or "just because"!

Want More Paleo Cakes and Cupcake Recipes?  Try One of These!

Chocolate Cupcakes with Coconut Cream Cheese Frosting

Strawberry Shortcake Cupcakes

Lemon Crumb Cake with Lemon Curd

Chocolate Chip Cookie Vanilla Cheesecake {Vegan}

Carrot Cake with Coconut Cream Cheese Frosting

Chocolate Frosted Chocolate Donuts {Nut Free}

Carrot Cake Cupcakes with Buttercream Frosting {Nut Free}

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Kristina says

    March 31, 2018 at 1:47 pm

    5 stars
    Hi Michele. I love your blog and recipes. I have made several in the past and everything always turns out so yummy!!
    I just have a question about the frosting for this recipe. I just made the frosting to go with your carrot cupcakes for Easter. Although the recipe was easy I still ended up with some tiny lumps from the shortening. It just wasn’t as smooth as I had hoped. Any suggestions would be great.
    Thanks so much for your hard work.
    Kristina

    Reply
  2. The Curious Frugal says

    March 31, 2018 at 7:08 pm

    Yum! These look amazing! Those frosting swirls…

    Reply
    • Linda says

      June 9, 2019 at 8:34 pm

      5 stars
      These ARE amazing! I was craving a cupcake and since Michele’s recipes have NEVER failed me I decided to try them….OMG, they are SO good and I will be making these over and over again! I actually halved the recipe and it worked well! Thanks Michele! 🙂

      Reply
  3. Roberta says

    April 1, 2018 at 7:36 pm

    The coconut oil for this frosting — softened but solid. What do I do to soften it but not melt it? thanks!!

    Reply
    • Chloe says

      October 27, 2019 at 2:18 pm

      Let it just sit out-dont refrigerate it

      Reply
  4. Tracey says

    April 2, 2018 at 6:03 am

    ugh…I was sad to see palm oil as an ingredient….don’t want to be that person but using palm oil is just helping the deforestation and decimation of the orangutans, and other wildlife….is there anything else you could use in its place?

    Reply
    • Rosemary says

      February 7, 2020 at 7:22 pm

      Right there with you… I just used all coconut oil and no palm oil. Seems to have worked just fine.

      Reply
    • Ariana says

      September 15, 2020 at 12:38 pm

      5 stars
      Amazing. How much frosting should i make to cover a 8″ 4 layer cake?

      Not sure if making twice as much will be enough to cover it.

      Also can I add fruit to it, and make it a strawberry paleo frosting for ex?

      Reply
    • Allison says

      February 10, 2021 at 5:26 am

      Palm shortening isn’t the same as palm oil in this case. Nutiva and Tropical Traditions brands have palm shorterning that does not affect natural habitats of animals.

      Reply
  5. Tiffany says

    June 10, 2018 at 3:30 pm

    4 stars
    My frosting turned out runny. Do you have a suggestion on what I may have done wrong? Or could do different? Can’t wait to try these anyway!

    Reply
  6. Michelle Duncan says

    August 7, 2018 at 8:30 pm

    5 stars
    OMG! I recently found out that I am allergic to wheat and I was SO sad until I made this recipe!!! I am a baker and they are SO good- even better than wheat in my opinion!!! The texture was perfect and fluffy and flavor delicious. They even worked in high altitude (3,500′). Thank you so much!

    Reply
  7. amber says

    September 1, 2018 at 12:02 pm

    These look great! What adjustments would you recommend if I wanted to make these into a cake instead? (Thinking 9-inch round)

    Reply
    • Michele says

      September 2, 2018 at 10:28 am

      I would bake the layers at 350 for probably 15-20 mins? you’d have to check or doneness.

      Reply
  8. Rachael Robinson says

    September 11, 2018 at 11:31 pm

    Could this recipe be used to make a regular cake rather than cupcakes?

    Reply
  9. Mary McKinney says

    January 19, 2019 at 5:13 pm

    5 stars
    These are delicious!!!!!!!!!!

    Reply
  10. Connie says

    January 23, 2019 at 10:34 pm

    What substitute can I use for the palm oil shortening (can’t get it here)? Can I use coconut butter / cold press coconut oil that is solidified? Does the frosting hold up at 92-95F room temp (yes, this is room temp in where i live and very humid, daily)? Thanks

    Reply
    • Alyssa LeMarr says

      February 14, 2019 at 7:54 pm

      You can use ghee butter out coco butter fo substitute for the palm oil. Still tastes amazing!

      Reply
  11. Mary McKinney says

    January 24, 2019 at 8:30 am

    5 stars
    I love these but wonder if there is a way to add chocolate to it? I have made your chocolate cupcakes but the coconut flour messes with my tummy a little. If I added chocolate would I have to reduce the almond flour? Thanks!

    Reply
  12. Caroline says

    February 12, 2019 at 11:54 am

    Can you use maple syrup in the frosting if you want to make it vegan?

    Reply
  13. Alyssa says

    February 14, 2019 at 7:49 pm

    Hi Michele,
    So far, I’ve been able to successfully make your pizza dough recipe, and just today my sister-in-law made these cupcakes and they were AMAZING! I don’t even usually like normal cupcakes because they are too sweet and all that awful sugar always overwhelms the “flavor” the cupcakes are supposed to be. But I love this recipe (she had to make a couple substitutions due to not having the maple or coconut sugar and the palm oil(?) But it turned out amazing, it was so quick and simple to make, she said, and not even a question to our new staple in terms of cupcakes. I also loved your pizza dough recipe (you do keto/paleo better than many others we’ve tried) but i’ll leave a separate review on that one. Thank you for sharing your special gift of baking to help us all out. Your recipes are so fast, so easy, so delicious, and best of all, hardly different than something non-paleo or go. Keep blogging, and i’ll keep learning!

    Reply
  14. Nicole says

    February 23, 2019 at 12:41 am

    5 stars
    These turned out amazing!! Thanks for such a great paleo recipe.

    Reply
  15. Vicki says

    March 8, 2019 at 8:49 pm

    5 stars
    First time making vanilla paleo cupcakes and they did not disappoint! So delicious and easy to make! I added 1/4 cup of pureed strawberries to the frosting because my daughter wants pink frosting for her birthday cupcakes. I’m making a double batch as we speak for the party tomorrow and I’m so excited because a friend that’s coming has a bad gluten allergy and her mom usually brings her daughter her own cake so she can eat something. Thank you for making and sharing this healthier version!

    Reply
  16. Keilah Sonnier says

    March 21, 2019 at 5:36 pm

    There is two different measurements for maple syrup. Is this correct?

    Reply
    • Keilah Sonnier says

      March 21, 2019 at 5:40 pm

      Never mind, I see it says “sugar”

      Reply
  17. Courtney says

    April 18, 2019 at 8:05 pm

    Could the frosting part of this recipe be used for a cake? Or is it just enough for cupcakes?

    Reply
  18. Ali says

    April 22, 2019 at 9:31 am

    5 stars
    I have made these twice now. First, I made cupcakes and the second time, I made a double batch for a molded dinosaur cake (baked around 30 minutes at 350). I did not make the frosting but the cake is so good! It’s not too sweet with great texture. Many people asked for the recipe. I followed exactly as stated. This will be my go to recipe for vanilla cake! Thanks!

    Reply
  19. Ashley says

    July 20, 2019 at 3:29 am

    5 stars
    soo good

    Reply
  20. Emely says

    August 29, 2019 at 11:50 pm

    5 stars
    These were AMAZING! Your recipe was my gateway back into baking, and what a delicious gateway! I can’t get over how tender they were. I made one small adjustment and used some homemade ghee in place of the coconut oil and it gave both the cake and frosting a slightly nutty, buttery flavor which was perfect. Thanks again! I can’t wait to make these again.

    Reply
  21. Sarah Marshall says

    October 19, 2019 at 2:37 pm

    5 stars
    WOW really impressed! My 12 year old son made these and I was concerned about the texture. We are grain free and have had issues in the past with grain free recipes. Both the frosting and cake were great! I think next time I’ll use coconut cream instead of coconut oil in the frosting, and add a bit more vanilla and tapioca flour for the texture/ flavor combo I’m looking for.

    Reply
  22. Andrea says

    November 1, 2019 at 5:48 pm

    I’m on a low fodmap diet. Anyway I can replicate without maple syrup or honey? I’m limited to Stevia for sweeteners

    Reply
  23. billy says

    November 20, 2019 at 2:00 pm

    Palm shortening is not a very sustainable ingredient. It contributes to the deforestation of a very sensitive habitat for endangered species. I guess as long as people get cupcakes though, right?

    Reply
    • Allison says

      February 10, 2021 at 5:31 am

      In this case, you’re mistaken. Nutiva, Spectrum and Tropical Traditions all sell palm shortening that does not negatively affect the environment or animal habitats. It’s a common misunderstanding. These products are from Sth America, not Asia.

      Reply
  24. Virginie says

    December 10, 2019 at 3:49 am

    Hello, your recipe looks great, but I will not make it as given because of the palm oil. Palm oil production is a huge environmental problem and it causes a lot of suffering and destruction, and death. What could I replace the palm oil shortening with? Thank you in advance.

    Reply
    • Allison says

      February 10, 2021 at 5:31 am

      In this case, you’re mistaken. Nutiva, Spectrum and Tropical Traditions all sell palm shortening that does not negatively affect the environment or animal habitats. It’s a common misunderstanding. These products are from Sth America, not Asia.

      Reply
  25. Amanda says

    January 13, 2020 at 7:04 pm

    1 star
    Sorry for the negative review… I followed the recipe exactly, using coconut sugar and lemon. They were gooey, not fluffy as other paleo cupcakes. And the frosting tasted like the shortening which was not a good flavor. A nice texture but also completely oily which was odd to me

    Reply
    • Michele says

      January 13, 2020 at 7:19 pm

      I’m not sure why as I’ve never had these come out gooey. Maybe the almond flour wasn’t fine enough? I honestly have no idea. Sorry they didn’t work out for you.

      Reply
  26. KRISTIN FORSYTH says

    January 24, 2020 at 10:19 pm

    5 stars
    Holy moly are these good! Another stellar recipe!

    Reply
  27. Rosemary says

    February 7, 2020 at 7:31 pm

    Just made these, and they came out great! I would add a tip to the frosting technique though: turn off your mixer before adding in the tapioca flour, and start to fold it in with a spoon until it’s somewhat mixed, or it might just poof up all over your face and your kitchen!

    Also, because I didn’t want to buy palm shortening, I used all coconut oil for the frosting. It came out just fine, though next time I might add in some creamed coconut and/or some cocoa butter for a slightly different texture and more varied flavor. Just for fun, too, I added in a couple teaspoons of beet powder, to give it a nice purple color. Thanks for the great recipe!

    Reply
  28. Danielle says

    February 16, 2020 at 10:57 pm

    4 stars
    Did you mean baking powder instead of baking soda? They taste a bit like baking soda. Does the frosting really need the tapioca? It made it a bit chalky. Tapioca only thickens with heat? Overall the taste was nice and will make again. I might try baking powder instead of baking soda as gf baked goods can usually benefit from baking powder. Thank You!! I do love all your recipes. You are awesome.

    Reply
  29. Ruthi Schklar says

    March 18, 2020 at 8:42 am

    5 stars
    Michelle, I want you to adopt me and cook for me. All of your recipes look amazing! I decided yesterday to whip up some frosting for some Simple Mills pumpkin muffins I had made. I remembered the icing from this recipe and I had all the ingredients. Well first off, yummy! I get to have icing on Paleo! My only regret is using a strong honey, it’s overwhelming the flavor- but aside from that the texture is spot on and it’s just like buttercream. I’ll learn from my mistake and next time try and find a more neutral honey or even use a little less. Thanks for all the delicious recipes!

    Reply
  30. Victoria Dulmage-Abboud says

    March 25, 2020 at 4:15 pm

    Can I use normal granulated sugar instead of maple sugar?

    Reply
  31. Katherine says

    March 29, 2020 at 9:06 pm

    1 star
    These didn’t work at all.. they never formed into cupcakes.. seems like not enough liquid or something?

    Reply
  32. Caitlin Dammin says

    April 4, 2020 at 2:41 pm

    5 stars
    These are by far one of the best paleo desserts I’ve made! They were DELICIOUS! I think better than “real” cupcakes ? Thank you so much.

    Reply
  33. Patti says

    April 15, 2020 at 1:24 pm

    Using the cupcake recipe and baking it in a 7×10 in cake pan, I made this as a cake for Easter and cut out a bunny design to decorate. (I did not use the frosting recipe but instead used a regular buttercream recipe) The cake was delicious! Even after 3 days in the fridge the little bunny ear that was left (lol!) still tasted moist and delicious! Thank you so much for the recipe and I’m looking forward to making the frosting next time!

    Reply
  34. Sarah Furie says

    April 19, 2020 at 3:05 pm

    2 stars
    Runny frosting and used a mixer to beat. Help!

    Reply
  35. Natasha says

    May 11, 2020 at 11:07 am

    I’m a huge fan of your website and have been really enjoying your recipes during quarantine! I was wondering if you have ever experimented with using coconut butter instead of shortening or grass fed butter in a frosting recipe like this? Thank you!

    Reply
  36. Karen says

    June 15, 2020 at 5:22 pm

    1 star
    Tasted like paint thinner and batter looked like wet dog food when I tried to mix the dry with wet ingredients. I don’t recommend spending your money on this horrible recipe and they did not bake like the fake cupcakes in the images. The frosting just tastes like shortening and I had to add powdered sugar.

    Reply
  37. Grace says

    June 23, 2020 at 1:01 pm

    Michele, I can’t thank you enough for this recipe! You see, my family has a tradition that the bride always bakes her own wedding cake/cupcakes, a tradition from my great grandmother’s time. But most of my husband’s family was gluten intolerant, so I decided to make gluten free/paleo cupcakes. Most of the people at the wedding, including the kids, (and my picky nephews) didn’t even notice that they were not “normal” cupcakes! My husband’s family were really touched, and all my sisters in law begged me for the recipe. Thank you for this recipe! It helped make my day so special.

    Reply
  38. Rachael Samson says

    August 28, 2020 at 5:37 pm

    I can’t wait to make these! Will baking in a cake pan instead of making cupcakes work just as well?

    Reply
  39. LindsayJoy says

    August 30, 2020 at 3:27 pm

    Do you know if “flax eggs” could be substituted for these eggs? My daughter has to be egg free and it’s for her 8th birthday. Would love your help!

    Reply
  40. Angela says

    September 6, 2020 at 4:58 pm

    Instead of almond flour, could I use cassava flour?

    If we wanted to make this truly AIP friendly, could we use beef gelatin instead of eggs?

    Reply
  41. Cari Evans says

    November 15, 2020 at 1:34 pm

    I made the recipe exactly but it is so dry it isn’t even like a batter. . . It looks like cookie dough. ???

    Reply

Trackbacks

  1. Tyler's “Healthy Junk Food” Carrot-Applesauce Muffins - Real Food Outlaws says:
    September 21, 2018 at 12:13 pm

    […] Or click here to use this Paleo version from Paleo Running Mama. […]

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  2. Paleo Spice Cake with Cinnamon "Cream Cheese" Frosting {GF, DF} | The Paleo Running Momma says:
    October 7, 2018 at 3:01 pm

    […] Vanilla Cupcakes with Dairy Free Vanilla Buttercream Frosting  […]

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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