Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!
I love a good fluffy sweet vanilla cupcake. But I also love a rich decadent chocolate cupcake. So if ice cream tubs can combine both into one scoop, why can’t the same science apply to cupcakes?
The answer: IT CAN.
And no, I’m not forgetting the strawberry – I would never. I am a firm believer that during the summer months every dessert should involve berries somehow someway. But we gotta bake before we can berry frost, so I’m just keeping things in chronological cupcake order.
The cupcakes. I am employing my favorite flour combo for these cupcakes: almond + oat. If you want nut-free, try these. If you want grain-free, try these. But if you just trust me, I promise the texture this flour combo creates is worth stocking your pantry with both.
Rather than making two separate batters, we are doing most of the mixing in one big bowl and then dividing into two at the very end to create chocolate and vanilla. The chocolate bowl gets a quarter cup of cocoa, and the vanilla a quarter cup of tapioca starch. You can probably skip the tapioca, but the cupcake might be a bit more crumbly.
These two tone-beauties puff up perfectly in the oven (especially if you aggressively fill the cupcake pan to the almost top like I do), and I don’t think I’ve ever seen a vegan/gf cupcake liner come off so clean. Which, if you didn’t know, is the mark of good cupcake moisture/texture.
The frosting. The berry component to complete our Neapolitan trio. At this point you’ve already pulled off two flavors of cupcake in one, so we kept the frosting super simple. Simply whip together coconut cream and freeze dried strawberries until light and fluffy.
It’s not super sweet, sweet enough for me, but feel free to add a little more sugar if you wish. Freeze dried berries really do work best to not water down the coconut cream, plus the flavor is stronger and a little extra tart.
I did not come up with or create these ice cream inspired cupcakes alone though, these and their beautiful video happened with the help of my good friends Sonya and Dan. So bookmark these babies and maybe have your own spontaneous sprinkle-filled Saturday with friends – 11/10 recommend!
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Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!
Ingredients
- 1/2 cup (120g) applesauce
- 1/4 cup (50g) coconut oil
- 1 cup (120g) almond milk
- 1/3 cup (105g) agave*
- 1 tsp vanilla extract
- 1 3/4 cups (210) oat flour
- 1 1/2 cups (180g) almond flour
- 1/3 cup (50g) cane sugar*
- 1/4 cup (30g) tapioca flour
- 1/4 cup (25g) cocoa powder
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Strawberry Frosting**
- 1 cup coconut cream
- 1 cup (25g) freeze dried strawberries
Instructions
- Preheat the oven to 350ºF.
- Whisk together the applesauce, coconut oil, almond milk, agave, and vanilla.
- In a separate book, whisk together the almond flour, oat flour, cane sugar, baking powder, baking soda, and salt until lump free.
- Add the wet to the dry and stir to combine.
- Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.
- Line a cupcake pan with paper liners (or spray with nonstick spray).
- Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top.
- Bake for 25-30 minutes at 350ºF. When done, they should spring back when lightly pressed in the center.
- Allow cupcakes to cool completely before frosting.
- For the frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost.
- Frost cooled cupcakes, top with sprinkles if desired, and eat!
Notes
*I chose agave and cane sugar since they are lighter in color for the vanilla batter, but you can use maple syrup and coconut sugar if desired.
**This frosting is not sweetened. Personally I find the cupcakes sweet enough to balance it, but feel free to add 2-4 tbsp powdered sugar if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 427
- Sugar: 17g
- Sodium: 262mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 7g
Keywords: chocolate, vanilla, strawberry, frosting, dessert, gluten free, vegan, egg free, dairy free, healthy
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