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Get Started - 100% free to try - join in 30 seconds14 cupcakes
Cake:
1 1/2 cups Bob's Red Mill all purpose gluten free flour
1 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 cup pureed ripe banana
1/4 cup virgin coconut oil
1 Tbsp pure vanilla extract
1/4 cup jungle peanut butter or regular peanut butter
1/4 cup water
2 Tbsp cider vinegar
1 cup Zimt dark chocolate baking pieces, cut into smaller pieces
Frosting:
2 15 oz cans organic coconut milk*
1/4 cup filtered water
3/4 cup jungle peanut butter or regular peanut butter
1/3 cup maple syrup
2 tsp vanilla
pinch of sea salt
1/2 cup coconut butter (not oil) warmed to liquid
For garnish: Zimt dark chocolate baking pieces, cut into smaller pieces
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