The night before making these (or at least five hours prior) put the cans of coconut milk in the fridge. They need to chill completely for the frosting.

Heat oven to 350°F. Line a 12 cup muffin tin with cupcake papers. I lightly grease them with a propellent free, non-stick spray.

In a medium mixing bowl whisk together the flour, xanthan gum, baking soda, salt, lavender, sugar, and cocoa powder to combine thoroughly. In a separate bowl combine the hemp seed milk, coconut oil, vinegar, and vanilla. It’s imperative that the milk not be cold, or the coconut oil will solidify. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon to thoroughly combine.

Fill each cupcake tin with 1/3 cup batter, and bake for about 18-20 minutes or until a cake tester or toothpick inserted comes out clean save a few clinging crumbs. It shouldn’t be wet.

Allow the cupcakes to cool completely before frosting or it will melt.

While the cupcakes cool, make your frosting. Turn your chilled cans of coconut milk upside down and open them with a can opener. Pour out the liquid. Scrape the solids left into the bowl of a stand mixer. Whip with the whisk attachment until light and fluffy on high, add the honey or agave, and then whip to combine thoroughly. Alternately you can use an electric hand mixer.

Frost the cupcakes with the whipped coconut and garnish with a few lavender buds if you like the taste of lavender, otherwise skip this as they can be strong. Now go forth and convert the doubters of gluten free, dairy free baking. Because these please everyone, not just the food intolerant. I would know, being a doubter myself. Enjoy!