Dairy and Gluten Free Summer Salad Cupcakes

by Kelli & Brad

healthy dairy free cupcakes

I never cease to be amazed on the number of places you can sneak in a healthy dose of fresh spinach. It should be called the camouflage veggie.

We snuck some spinach into a delicious gluten and dairy free cupcake topped off with a fresh strawberry frosting. Now doesn’t that just say it’s time for summer or what? We’re pretty happy with how these turned out. See what you think.


Dairy Free Summer Salad Cupcake
Serves: 12
Prep time: 
Cook time: 
Total time: 
  1. Line muffin tin with cupcake papers. Preheat oven to 350.
  2. Combine the almond milk and vinegar in a small bowl. Set aside.
  3. Add the spinach, sucanat, coconut oil, almond extract, and salt to your blender. Process until the spinach leaves are small and ingredients are well combined.
  4. Scoop out the spinach mixture into a mixing bowl. Add baking soda, baking powder, and coconut flour. Stir to incorporate but just barely. Do not over stir.
  5. Gently fold in the walnuts. Then portion out to the muffin tins.
  6. Bake for 22 - 25 minutes until a toothpick comes out clean, or only slightly gooey.
  7. While those are baking, make the frosting by beating the shortening until smooth.
  8. Add two cups sucanat while continue to beat. Then add strawberries, almond milk, vanilla. Beat to combine.
  9. Finally, add remaining 1½ cup sucanat and beat for 3 - 4 minutes until light and smooth.
  10. Allow cupcake to cool before frosting.


photo credit: leftylaney

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 are the dynamic duo behind the creation of Fooduciary. We started this site because we care about others and want to help as many people as we can. All we have to say is, thanks for being here. And send us a note any time. We love hearing from our readers.

{ 2 comments… read them below or add one }

Stephanie July 6, 2013

Am I seeing correctly that there aren’t eggs either?


Brad July 7, 2013

That’s right. This one is actually a gluten free vegan recipe. And yummy.


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