I let the persimmons ripen for a few days before using them since the interwebs helpfully informed me that the fruit can be bitter if underripe. I couldn’t tell you if they were ripened “enough”, but I can tell you they tasted fantastic on their own, and even better when eaten with this moist, hearty cake that is flavored with rich, slightly spicy extra virgin olive oil and warm winter spices.
The grain-free olive oil spice cupcakes are made from a mixture of almond flour, coconut flour and tapioca flour which produces a soft, moist, bouncy cake that is a pleasure to bite into. The frosting is completely dairy free, vegan and gluten-free, made from a base of coconut cream and coconut flour. But don’t be turned off by the flour – the frosting isn’t gritty or dry the way “flour” would imply. Like the cake, it’s soft and moist (sorry I keep saying that word) and flecked with bits of persimmon, creating a sophisticated, slightly unexpected flavor for this wintery treat.
*A note about the bourbon: Most brands of bourbon are not gluten-free, with the exception of Marker’s Mark, which is safe for you if you are intolerant to gluten. I have heard that Wild Turkey is too, but am having trouble confirming for sure, so use at your own risk.*
- 1 cup blanched almond flour
- 1 Tablespoon coconut flour
- 1 Tablespoon tapioca flour
- 3 Tablespoons granulated sweetener of choice I used
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cardamom
- Scant 1/8 teaspoon salt
- 1 1/2 teaspoon baking soda
- 3 large eggs beaten
- 1/3 cup extra virgin olive oil
- 1 large persimmon about 1/4 cup, optional, grated plus more for garnish
- Cream from one can of coconut milk refrigerated overnight
- 1 Tablespoon bourbon see note
- 3 Tablespoons maple syrup
- 1 teaspoon granulated sweetener of choice I used
- 2 teaspoons cinnamon
- Pinch cloves
- Pinch salt
- 3-4 Tablespoons coconut flour to desired texture
Preheat the oven to 350 and line a 12-cup cupcake pan with papers.
Make the cupcakes: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, cinnamon, cardamom, salt and baking soda. In a smaller bowl, whisk together the eggs and olive oil.
Pour the wet (egg/oil) mixture into the dry (flour) mixture and stir until thoroughly combined and no lumps remain.
Use an ice cream scoop to evenly distribute the batter into the 12 prepared muffin compartments. Each compartment should be about 3/4 of the way full.
Bake for 15 minutes or until a tester comes out clean.
While the cupcakes are baking, make the frosting by beating together all all of the ingredients except the coconut flour in a mixing bowl or stand mixer. Add the coconut flour, 1 Tablespoon at a time, waiting until each is thoroughly incorporated and the frosting has thickened before adding the next one, until frosting reaches your desired consistency.
Cool cupcakes completely on a wire rack before frosting and garnishing with an additional slice of persimmon. It's best to frost and garnish immediately before serving if possible.
These should convert to a vegan version easily by replacing the eggs with your favorite vegan egg replacement.
Most brands of bourbon are not gluten-free, with the exception of Marker's Mark, which is safe for you if you are intolerant to gluten. I have heard that Wild Turkey is too, but am having trouble confirming for sure, so use at your own risk.
Store frosted or unfrosted cupcakes in an airtight container in the fridge for up to 2 days, or store unfrosted cupcakes in an airtight container in the freezer for up to 3 months.
These cupcakes, and especially the frosting, dry out easily, so keep them covered/sealed as much as possible.
Yield: 12 cupcakes
If you’re interested in trying some new flavors for yourself – and hopefully making these cupcakes! – you can visit Melissa’s at www.melissas.com. Thanks for supporting the brands that help make A Clean Bake possible.