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As the song goes, "If you like Pina Coladas," you're going to fall in love with Pina Colada Cupcakes. We made them gluten and dairy-free by using almond and coconut flour and topped them off with dairy-free frosting, loaded with the tropical flavors of fresh pineapple and toasted coconut ... you can't go wrong. With every sweet bite, you'll feel like you're on a Caribbean vacation.
What is pina colada cake made of?
The cupcake batter contains almond and coconut flour, eggs, coconut milk, coconut oil, fresh pineapple, baking soda, toasted coconut, and a pinch of salt. It's baked and topped off with dairy-free frosting, garnished with toasted coconut flakes and diced pineapple.
What can you use instead of coconut cream in a piña colada?
Coconut milk can replace coconut cream in a pina colada. You could also use almond, soy, rice, or oat milk with a touch of coconut extract to keep the coconut flavor without using milk or cream.
What does a pina colada cake taste like?
A pina colada cake has a nice blend of coconut and pineapple flavors, making it rich and refreshing.
Is piña colada healthy?
The average pina colada contains around 400 calories, is usually loaded with sugar, and has rum. Try blending a homemade pina colada using sugar substitutes and unsweetened coconut milk to make them healthier.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
6 persons
Ingredients
Pina Colada Cupcakes
- 1/4 cup Coconut Flour
- 1 cup Almond Flour, fine ground
- 1/4 cup Unsweetened Shredded Coconut, toasted
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Sea Salt
- 1/4 cup Coconut Sugar
- 2 large Eggs, room temperature
- 1/2 cup Unsweetened Coconut Milk
- 4 tablespoons Coconut Oil, melted
- 1 cup Fresh Pineapple, diced small
Pina Colada Frosting
- 8 ounces Vegan Butter, room temperature
- 1/2 cup Icing Sugar Substitute
- 1/4 cup Unsweetened Coconut Milk
- 1/4 cup Fresh Pineapple, diced Small
- 1/4 cup Unsweetened Shredded Coconut, toasted

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