• ¼ cup coconut flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • 4 large eggs
  • ¼ cup grapeseed oil
  • ½ cup agave nectar


  1. Preheat the oven to 350. Line 9 muffin cups with paper liners.
  2. In a large bowl, combine the coconut flour, cocoa powder, salt and baking soda.
  3. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar.
  4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
  5. Scoop 1/4 cup of batter into each prepared muffin cup.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs attached.
  7. Let the cupcakes cool in the pan for 1 hour, then frost and serve.


Try with White Chocolate Frosting, Vegan Chocolate Frosting and/or sprinkled with Chocolate Dirt.

Adapted from Gluten Free Cupcakes

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