Paleo Chocolate Cupcakes

Delicious and moist paleo chocolate cupcakes with chocolate avocado pudding for icing - SO GOOD! grain free, dairy free and refined sugar freeI have recently started playing with grain free recipes just to see if I could ever make the switch. My body feels so much better when I avoid all grains (as opposed to just gluten free, which is how we’ve eaten for the last couple years), but it is really a huge mental hurdle to consider switching – not because of the food deprivation, but because of the social implications. It’s just awkward to not eat what most people eat.

Anyways, while I haven’t determined exactly what I am doing with grains and my diet I have decided to take the plunge in my home – I have been having fun finding ways around common grain based recipes. These paleo chocolate cupcakes is a result of that playing around and it is amazing.

I found this Vegan Gluten Free Chocolate Cupcake recipe and the use of beets made so much sense to me. We aren’t vegan, and I wanted grain free, so I spent some time adapting the recipe to our preferences and came up with this delicious, moist paleo chocolate cupcake.

Topped with chocolate avocado pudding it is perfection.

paleo-chocolate-cupcakesIf you aren’t familiar with chocolate avocado pudding I highly recommend trying it out! It is rich and creamy and truly remarkable considering it is made from an avocado!

There are quite a few variations available online, but I have included my go-to recipe below. I alternate between dates or maple syrup as a sweetener; just depends on what I have on hand!

While we normally consume it pretty much as quickly as I make it, I did try extending it once just to see how long it could last in the fridge – I had used avocados that were turning brown, made this pudding, placed it in the fridge in an airtight container, and it was still delicious three days later! I often find avocados that are turning so this has been a wonderful revelation; I can buy large amounts of browning avocados, make this pudding in large batches (which works really well and is much more efficient!), and then enjoy it over the next few days.

Beet puree is made easily by cooking the beets until soft and then blending with some liquid (water or juice).
Beet kvass also works, if you randomly happen to have that on hand.

Paleo Chocolate Cupcakes with Chocolate Avocado Pudding

Paleo Chocolate Cupcakes with Chocolate Avocado Pudding


    Chocolate Cupcakes
  • 1/2 cup Almond Breeze Unsweetened Original Almond Milk
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup beet puree
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup almond meal*
  • 1/4 cup walnut flour*
  • 1/4 chia seed flour*
  • Chocolate Pudding
  • 1 1/2 ripe avocado
  • 1/2 cup cacoa powder
  • 6 dates or 1/4 cup maple syrup
  • 1 cup almond milk
  • 2 tsp vanilla extract


  1. Preheat oven to 375 F and prepare muffin tin with liners.
  2. Combine Almond milk and apple cider vinegar. Let curdle for a few minutes and then add baking soda. It will fizz.
  3. In a separate dish, beat eggs. Mix the eggs with the milk, and add maple syrup, melted coconut oil, beet puree, and salt. Mix well.
  4. Sift in cocoa powder and the almond, walnut, and chia flours. Mix until combined.
  5. Distribute batter into prepared muffin tin and cook. 18 minutes for mini cupcakes and 25 minutes for the larger ones.
  6. !Chocolate Pudding
  7. Toss all ingredients in blender and blend thoroughly - soaking the dates in the milk for even just a short period of time will help soften them to blend better.
  8. Once blended move into a tupperware type dish, cover, and store in fridge until needed to top cupcakes or eat as is!

*Sams Club has bags of raw almonds, raw walnuts, and chia seeds. I buy them and grind them in our blender and it works perfectly for the flour blend.


Related Posts:  

One Reply to “Paleo Chocolate Cupcakes”

Comments are closed.