Simple Vanilla and Chia Cupcakes

Sometimes the simplest things are the most delicious, and for me I way prefer a simple vanilla cake to lavish chocolate cake any day of the week.  I’ve been working long and hard at this recipe, and really think I’ve finally nailed it.  It is moist, vanilla-ry, and holds together really well.  Topped with either vanilla Coyo, or coconut cream and vanilla paste, this little cupcake will be a hit in any family.

Bake these as simple vanilla cupcakes or use this recipe as a carrier for other variations, like lemon and blackberry, or dark chocolate and cherry, I will in the future be adding these variations to my recipes, but for now have a bash at experimenting and please let me know how they turn out by leaving a comment, I’d love to know…

cupcake 1



Vanilla and Chia Cupcakes
Yields 12
A simple grain-free vanilla cupcake
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Cook Time
25 min
Cook Time
25 min
  1. 2 cups almond flour/meal
  2. 2 Tbsp coconut flour
  3. 1 tsp bicarbonate of soda/baking soda
  4. 2 Tbsp chia seeds
  5. 4 eggs
  6. 1 Tbsp vanilla extract
  7. 1/4 cup raw honey
  8. 3 Tbsp fresh lemon juice
  9. 1/3 cup coconut oil, melted
  1. Preheat the oven to 170ºC
  2. Mix all the dry ingredients together in a bowl
  3. In another bowl, whip all the wet ingredients until light and frothy
  4. Gently add the dry ingredients and stir well (not too much)
  5. Spoon into cupcake cases
  6. Bake for 25min
  1. Be careful not to overheat the coconut, as it will cook the eggs when added to them
Eighty 20 Nutrition

About Donna

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