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Forest fruit vegan gluten-free cupcakes

Course: Dessert
Servings: 4 cupcakes


Bottom layer

  • 1/2 cup almond flour
  • 1 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 2 tbsp agave syrup

Top layer

  • 1/4 cup frozen forest fruit
  • 1 tbsp agave syrup
  • 1/2 cup canned coconut cream
  • 1 tsp coconut oil


  • Line a muffin tin with 4-6 cupcake cases. In a bowl, combine all of the bottom layer ingredients to form a dough. Spread the dough evenly and press into cupcake forms.
  • Blend all of the top layer ingredients and pour evenly into the cupcake cases. Place in the freezer for around 30-45 minutes. Enjoy!