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Mini Coffee and Pea Protein Cupcake Recipe


  • 2 cups almond flour
  • ½ cup gluten free flour
  • 2 teaspoons baking powder
  • 2 tablespoons pea protein powder
  • ½ cup granulated sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • ½ cup strong espresso coffee
  • 1 cup almond milk
  • ¼ cup vegetable oil
  • 4 oz. vegan dark chocolate (for icing)
  • ¼ cup almond milk (for icing)
  • Sprinkles for decoration (for icing)


  • Preheat the oven to 350 F
  • In a bowl, mix together the dry ingredients: almond flour, gluten free flour, baking powder, pea protein powder, sugar and pinch of salt.
  • Mix in the vanilla, espresso, almond milk and vegetable oil
  • With an ice scream scoop, put the mixture into small muffin cups and bake for about 10 minutes
  • While the cupcakes are cooling, melt the chocolate along with the almond milk and let set for a half hour
  • Garnish the cupcakes with chocolate icing, then add sprinkles if desired