When my friend’s birthday party was coming up recently, I quickly volunteered to make the cake! I had just wrapped up my second round of Whole 30 and was dying to do some baking. She was the perfect candidate to test out some new Paleo treats on as she follows a gluten free/low FODMAP diet due to some stomach issues.
Paleo baking can be a bit overwhelming at first–having to replace everything in your pantry with Paleo-friendly items such as almond flour, coconut flour, cassava flour, coconut sugar, maple sugar, etc. Luckily, Simple Mills has made things easy with their Paleo almond flour baking mixes. You can find these mixes on Thrive, at Whole Foods and even Target.
I recently used their Chocolate Muffin & Cake Mix to whip up some chocolate cupcakes for Cody on Valentine’s Day. I added in unsweetened shredded coconut for some extra flavor.
But what is a cupcake without frosting? While organic grassfed butter is typically considered “okay” on the Paleo diet, I did not have any on hand so needed to come up with an alternative to buttercream frosting–and I think this shortening, coconut cream and coconut sugar concoction does the trick!