Total time: 35-40 minutes
Active time: 15 minutes


  • 3 cups GF all-purpose flour
  • ¾ teaspoon xanthan gum
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon sea salt
  • ¾ cup coconut oil, melted.
  • 1 ½ cups organic cane sugar
  • 1 tablespoon flax meal + 8 tablespoons water
  • 2 cups vanilla coconut yogurt
  • 1 tablespoon vanilla extract
  • 1 cup strawberries, diced
  1. Preheat the oven to 350ºF. Line two 12-cupcake pans with paper liners.
  2. In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt.
  3. In a large bowl, cream the coconut oil, then add the sugar, flax mixture, yogurt and vanilla. Beat until light and fluffy.
  4. Add the dry ingredients to the wet ingredients and beat with a hand mixer. Gently fold in the strawberries. Using an ice cream scoop, divide the batter among the 24 liners.
  5. Bake for 18-20 minutes, rotating pan halfway through baking. Allow to cool completely before frosting with Vanilla Buttercream or one of the variations.

Coconut Whipped Cream

Active time: 10 minutes

Total time: 6 hours for refrigerating the coconut milk


  • 1 (12 ounce) can full fat coconut milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  1. Refrigerate the unopened can of coconut milk for at least 6 hours or overnight.
  2. Place a glass or metal mixing bowl in the freezer for 5 minutes to chill.
  3. Remove the can of coconut milk from the fridge and flip it upside down. The coconut water and cream will have separated; the cream will be at the bottom of the can. Drain the liquid, leaving the cream in the can.
  4. Scoop the coconut cream into the prepared chilled mixing bowl. Using a hand mixer, whip the coconut cream until it’s light and fluffy, for 3-5 minutes
  5. Mix in the vanilla and the maple syrup.
  6. Serve immediately or refrigerate for up to a week

Makes 1 cup

Note: You can keep the coconut water to use in smoothies, sauces, or even salad dressings.

Makes 24 cupcakes