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Chocolate Chip Cupcake For One

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


  • 3 tablespoons gluten-free all-purpose flour (buckwheat, millet, etc. I also used spelt flour)
  • 1 tablespoon coconut sugar (or raw cane sugar)
  • 1/4 teaspoon baking powder
  • tiny pinch of fine grain sea salt
  • 1 tablespoon + 1 teaspoon unsweetened almond milk
  • 1 tablespoon applesauce
  • 1/2 tablespoon dairy-free chocolate chips (like the Enjoy Life brand)

Coconut Cream Frosting

  • 2 tablespoons coconut cream (*1 can full-fat coconut milk, refrigerated overnight)
  • 1/4 teaspoon coconut sugar


  1. Preheat oven to 330 degrees F. Line a cupcake tin with one cupcake liner.
  2. In a small bowl, combine flour, sugar, baking powder and salt. Mix well. Add in the almond milk, applesauce and chocolate chips. Mix until well combined.
  3. Pour mixture into the cupcake liner and bake for 14-15 minutes or until a toothpick comes out clean.

To make Coconut Cream

  1. Open a can of full-fat coconut milk that has been refrigerated overnight. Scoop out 2 tablespoons of the cream from the top of the can (it has separated from the water) and place in a small bowl. Add coconut sugar and whisk until creamy.
  2. Frost your cupcake after it has cooled.
  3. Enjoy!


  • Save the remaining coconut cream and water to use in a smoothie or soup!


  • Serving Size: 1
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