Happy Fourth of July Cupcakes or Flag Cake

Kids and adults alike will love these cupcakes! Feel free to use raspberries if you like but I just love strawberries.  To make a 9x13, simply double recipe.  You may still have enough batter to make a few cupcakes.

I chose to use the Dairy Free Version because the coconut milk and oil make this cake so moist and delicious! 

For a totally Dairy Free Cupcake, use Whipped Coconut Milk in the place of the Cream Cheese Frosting, just add a little stevia and vanilla! 

The Best Grain & Sugar Free Vanilla Cake (Cake is also Dairy Free)

Makes 14-15 cupcakes or 1- 9" x 9"

1 cup Almond Flour 

1/2 cup plus 2 tbsp Coconut flour 

1 tbsp Baking Powder

1/4 plus 1/8th tsp Kal Stevia (to taste)

6 large Eggs

1/2 cup unsweetened almond milk

3/4 cup coconut milk, canned 

1 tbsp vanilla

1/4 cup coconut oil, melted

1. Preheat oven to 350.
2. Mix dry ingredients.
3. In separate bowl, beat eggs and mix in remaining wet ingredients.
4. Add wet to dry and whisk until there are no lumps.
5. Taste for sweetness.  Some of sweetness will "cook" out so remember this when judging how much Stevia is needed.
6. Divide batter into cupcake liners or lined cake pans (Wax/parchment paper).  I use a large ice cream scoop for cupcakes.
7. Bake cupcakes for 18-20 minutes.  
8. For 9x9 cake, check for doneness after 25 minutes and cook longer if needed..
9. Carefully remove from pan and remove paper and cool on rack.
10. Decorate with Cream Cheese Frosting.  Store in refrigerator.

**Note:  If batter is a little thick, simply add a few more tablespoons of almond milk

Cream Cheese Frosting

8 oz cream cheese frosting

8 oz Heavy Cream

1 tsp vanilla

1/4 plus Kal Stevia (to taste, possibly another 1/8th tsp)

1. Beat cream cheese until smooth.
2. Add vanilla, Stevia and heavy cream.
3. Beat until thick.
4. Spread onto cake or use a pastry bag to pipe icing.