I recently made these yummy chocolate cupcakes for my son’s birthday and they were a hit. I adapted the recipe from Teresa Cutter from The Healthy Chef. Not only are these cupcakes gluten free, they are also free of refined sugar and I use date paste as one of the sweeteners, the ultimate natural sweetener! They are also easy to make! As always, where possible, I use organic and fair-trade ingredients.
Servings: 12 cupcakes
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 2 teaspoons gluten free baking powder
- 8 eggs
- 4 teaspoons vanilla extract
- 1/2 cup coconut oil / macadamia oil / olive oil
- 2 tablespoons date paste
- 2 tablespoons honey or maple syrup
Ganache topping (optional):
250 g (8.5 oz) good quality dark eating chocolate, chopped (70 – 85 % cocoa solids).
250 ml (8.5 fl oz) coconut milk
- Preheat the oven to 350 degrees Fahrenheit.
- Combine coconut flour, cocoa powder and baking powder.
- Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.
- Spoon into 12 cupcake tins.
- Bake for 25 minutes until puffed and cooked through – make sure not to over cook.
- Serve alone or topped with ganache, Greek yoghurt or raspberry puree.
- Chop your chocolate finely.
- Pour the coconut milk in a pot over a medium heat and simmer until just before boiling – do not boil.
- Remove the pot from the heat.
- Add the chocolate to the milk and a pinch of salt
- Stand for 3 minutes without stirring.
- Stir gently until smooth for about 2 minutes – you don’t want to overwork the ganache and the mix should look glossy and smooth.
- Cool your ganache to room temperature.
- Dip the tops of the cupcakes into the ganache one at a time and let them stand for the ganache to set.