Gluten & Dairy-free Candy Cane Cupcakes

Serves 8-12
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Dietary Dairy-free, Gluten-free
Meal type Dessert
Occasion Christmas
Gluten-free cupcakes and dairy-free whipped frosting that is perfect for piping make these candy cane cupcakes a holiday favorite.



  • 4 Large eggs (cage-free)
  • 1/3 cup honey (raw)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/4 cup cocoa powder
  • 1/4 cup almond milk
  • 1/4 cup almond flour (extra-fine)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips (Enjoy Life brand (gluten, dairy & soy free)- chopped)


  • 15oz coconut milk (full fat in the can)
  • 1/3 cup sweet rice flour (Mochiko or Bob's Redmill)
  • 1 teaspoon peppermint extract
  • 1 1/4 cup vegan buttery sticks (Earth Balance (2 1/2 sticks))
  • 1 1/2 cup granulated sugar
  • 4 Medium candy canes (crushed)


Step 1
Preheat oven to 350 degrees and spray with non-stick spray or line a 12 cup muffin tray with cupcake liners.
Step 2
In a large mixing bowl add eggs, honey, melted coconut oil, and almond milk and mix until fully combined.
Step 3
Add almond flour, coconut flour, cocoa powder, baking powder, and salt to mixture. Mix until fully combined.
Step 4
Pour batter into prepared muffin tins, filling 2/3rd's full. Place in preheated oven and bake 12-15 minutes. Check center for doneness, do not over-bake. Remove from oven and cool completely before frosting.
Step 5
Whisk 1 can of coconut milk and sweet rice flour together in a saucepan over medium heat.
Step 6
bring to a boil over medium heat, whisking vigorously. continue whisking until mixture thickens enough to see marks left in the 'roux' by the whisk. Remove from heat.
Step 7
Whisk in peppermint extract (not essential oil) and salt. Transfer mixture to a small bowl and cover with plastic wrap directly on the roux to prevent a skin forming on the top. Let cool to room temp.
Step 8
Place Earth Balance vegan buttery sticks in a large mixing bowl. Using wire whisk attachment, beat buttery sticks and granulated sugar on medium high for at least five minutes or until the mixture is light and fluffy.
Step 9
Add the cooled roux to the buttery sugar mixture and beat another five minutes. It should have the texture of heavy whipped cream. Place into a piping bag and pipe the frosting onto a cooled cupcake in a circular fashion.
Step 10
Place the four candy canes into a ziplock bag and crush the candy canes by hitting with a rolling pin or the bottom of a steel cup. Sprinkle crushed candy cane on top of frosting and finish with a small dollop of piped cream on top.