This recipe (two recipes, actually!) comes from my latest cookbook, Practically Raw Desserts. It’s blazing hot here in the Midwest, and the last thing I want to do is turn on my oven. No-bake treats FTW! As with all the recipes in PRD, these are no-bake, vegan, made entirely of real food ingredients, and endlessly adaptable.
These Devil’s Food Cupcakes (found on page 109 of Practically Raw Desserts) are topped with a luscious Fluffy Chocolate Frosting (found on page 189). They’re soft, moist, and devilishly delicious, and will make any chocolate lover swoon.
One more thing: a note about coconut flour (as stated in my Enlightened Carrot Cake post)…no, you cannot substitute any other flour in its place. I know, I’m the queen of ingredient substitutions (and every recipe in Practically Raw Desserts, just as in Practically Raw, comes with a list of ingredient substitution options), but coconut flour is the one staple ingredient that can never be substituted—it is indispensable in the recipes that call for it. Coconut flour absorbs many times its weight in liquid, FAR more than any other flour can, so it is irreplaceable. However, I promise you that if you go out and invest in a bag today, you will easily be able to put all of it to great use! I utilize coconut flour in a number of the recipes in Practically Raw Desserts (particularly the cake recipes, for the fluffy moisture it lends them), so you’ll definitely use it up. Bob’s Red Mill brand coconut flour is sold at most stores (even non-natural-food stores), though in my opinion, it’s priced a little too high. Personally, I get my organic coconut flour very affordably from Nuts.com (which is actually where I do a great deal of my bulk shopping—for nuts, seeds, dried fruit, etc.). Another option is to grab a bag on Amazon—and if you order a copy of Practically Raw Desserts at the same time, you could even get the free super saver shipping deal.
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Oil-Free
Nut-Free Variation, Paleo Variation, Lower-Fat, Raw
240 calories, 9.7g fat (2g sat), 40.5g carbs, 11g fiber, 6.5g protein Per mini cupcake (without frosting):
107 calories, 4.3g fat (1g sat), 18g carbs, 5g fiber, 3g protein Per 2 tablespoons frosting:
62 calories, 3.2g fat (1g sat), 9.5g carbs, 2g fiber, 1g protein From Practically Raw Desserts by Amber Shea Crawley.
©2013 Amber Shea Crawley. Used by permission.
- 1 cup unsweetened applesauce
- 3/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 3/4 cup cacao powder
- 1 cup almond flour
- 1 cup coconut flour
- 2 large, ripe avocados, pitted, peeled, and chopped
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon sea salt
- 1/2 cup cacao powder
- To make the cupcakes, combine the applesauce, maple syrup, vanilla, lemon juice, and salt in a food processor or stand mixer and blend until smooth and combined.
- Add the cacao powder and blend until smooth.
- Add the almond flour and blend again until smooth.
- Finally, add the coconut flour and pulse or blend until well-combined. The mixture will be very thick and dough-like.
- Divide the dough between 8 large or 20 mini muffin cups (with or without paper liners), pressing firmly and evenly into each. Refrigerate until ready to serve.
- To make the frosting, combine the avocados, maple syrup, vanilla, lemon juice, and salt in a food processor. Blend until smooth and combined.
- Add the cacao powder and blend again until smooth. Refrigerate until ready to use.
- Just before serving, remove the cupcakes from the fridge and top each cupcake with a dollop or swirl of Fluffy Chocolate Frosting.
- Store leftover unfrosted cupcakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 weeks. Store leftover frosting in a glass jar or airtight container in the refrigerator for up to 3 days.
Maple syrup: coconut nectar, agave nectar, runny raw honey, or any other liquid sweetener
Cacao powder: unsweetened cocoa powder or carob powder
Almond flour: cashew flour or any other nut flour
Fluffy Chocolate Frosting: Sugar-Free Chocolate Ganache (recipe can be found in Practically Raw Desserts)
Nut-Free Devil’s Food Cupcakes: Replace the almond flour with Sunflour (recipe can be found in Practically Raw Desserts).
Paleo Devil's Food Cupcakes: Use runny raw honey in place of the maple syrup in both the cupcakes and frosting.
Comida del Diablo Cupcakes: Add 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper along with the cacao powder.
German Chocolate Cupcakes: Top the cupcakes with the coconut-pecan frosting from the German Chocolate Cake (recipe can be found in Practically Raw Desserts) instead of the Fluffy Chocolate Frosting.
Pick-Your-Poison Devil’s Food Cupcakes: Replace the vanilla extract with 1/2 teaspoon of another flavor extract, such as coffee, hazelnut, almond, or peppermint.
Fluffy Flavored Frosting: Replace the vanilla extract with 1/2 teaspoon of another flavor extract, such as coffee, hazelnut, or almond.
What recipes have you made from Practically Raw Desserts so far?
Thank you so much to everyone that has left a 5-star review for the book—you guys rock! Please keep ‘em coming.
This post has been linked to Allergy-Free Wednesdays.