The sweetness is provided by a special type of palm sugar called Palmyra jaggery, which is low GI, low fructose, high in B vitamins and also has an alkalising effect in the body.
Cocoa powder, or even better, raw cacao powder, adds cell-protective antioxidants, as well as magnesium, calcium and iron.
These cupcakes are great for kids too – and they are nut-free, which makes them suitable for school lunchboxes.
- 30g coconut flour
- 20g cacao (or cocoa) powder
- 60g Palmyra jaggery (Sugavida)
- ½ tsp baking powder
- Small pinch sea salt
- 4 large eggs
- 60g unsalted butter, melted
- 1 tsp vanilla extract
- Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.
- Put all the dry ingredients into a food processor (or hand mixer) and pulse to combine.
- Then add the four eggs, vanilla extract and the melted butter and pulse again until combined.
- Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch.