Menu
Lifestyle

Healthy holiday treats perfect for whole family

SOFT, spongy and rich - who doesn't love moist and delicious chocolate cupcakes?

These just happen to be dairy free, gluten free, naturally sweetened and absolutely delicious.

We serve these cupcakes to all the raw and healthy chocolate workshop students on arrival and they love them.

They're a perfect treat for the whole family and are easy to make.

I'm sharing my popular recipe with you as a convenient excuse to get the kids in the kitchen and learn how to make a healthy treat that they can totally feel proud of and enjoy on the school holidays.

They'll love the creamy chocolate frosting, too.

This recipe is taken from my Healthy Chocolate Delights book, which has more than 60 raw, cooked, vegan, paleo, dairy free, gluten-free, grain-free and refined-sugar-free recipes.

It's available on my website shop (mindbodyfood.net)

Gluten-free, dairy-free, naturally sweetened chocolate cupcake recipe by Viki Thondley of MindBodyFood. Photo Contributed
Gluten-free, dairy-free, naturally sweetened chocolate cupcake recipe by Viki Thondley of MindBodyFood. Photo Contributed Contributed

The Cupcakes

What you'll need:

  • 1⁄2 cup coconut flour
  • 1⁄2 cup raw cacao powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon bi-carb soda
  • 1 cup coconut sugar
  • 1⁄2 cup extra-virgin coconut oil, melted
  • 6 free-range eggs

What to do:

  • Preheat oven to 180°C. Place patty-cake liners into muffin trays (makes about 12 large).
  • In a medium sized bowl sift in the coconut flour, cacao, salt and bi-carb soda. Add the coconut sugar and stir to combine.
  • In a separate large bowl whisk the eggs and melted coconut oil. Add to the dry ingredients and mix until smooth and creamy.
  • Spoon the mixture into the patty-cake liners and bake for 12-15 minutes or until skewer comes out clean.
  • Allow to cool while you make the creamy chocolate frosting.

Frosting

What you'll need:

  • 100 g butter (preferably organic)
  • 2 cups coconut sugar
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon cinnamon (optional)
  • 1⁄4 cup nut or rice milk

What to do:

Powder down the coconut sugar in a high-speed blender, food processor or grinder. In the small food-processor bowl, process the butter until smooth and creamy.

Add the powdered coconut sugar, cacao powder, nut milk and cinnamon, and continue to process until smooth and creamy.

Spread the frosting on to the cool cupcakes or pipe it on for a fancy design.

Decorate with lots of love. Happy holidays!

Topics:  chocolate cooking cupcakes gluten free mindbodyfood recipe


Stay Connected

Update your news preferences and get the latest news delivered to your inbox.

Footy dad: I can hold my head high

Geoffrey Whittaker says it's 'awesome' to see justice served after enduring a trial this week. He was found not guilty of assault.

'I'm glad I'm not the one that looks like the idiot any more'

Footy fight: Coach accused of spiteful, 'vicious' act

Geoffrey James Whittaker, who has pleaded not guilty to assault charges at a football carnival.

'Sometimes it's appropriate to defend oneself by striking first'

Dad 'head-butted' footy coach during kids' rugby carnival

Geoffrey Whittaker has pleaded not guilty two assault charges. The offences are alleged to have occurred during a children's football carnival in 2016.

Geoffrey James Whittaker pleads not guilty to two assault charges

Local Partners