Posted 02 August 2018

Chocolate Cupcakes

Prep 5 minutes Cook 12 minutes Makes 12 Servings

This easy recipe and combines healthy, nutrient-dense ingredients that deliver all the flavour without the guilt and won’t upset blood sugar balance either.

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
  1. Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.
  2. Put all the dry ingredients into a food processor (or hand mixer) and pulse to combine.
  3. Then add the four eggs, vanilla extract and the melted butter and pulse again until combined.
  4. Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch. 
back to top


020 3332 0030

Our clinic operates from 9am to 5pm, Monday to Friday.

Call now

Our clinic operates from 9am to 5pm, Monday to Friday.

Book your FREE 15 minute consultation today

Call to book your FREE 15 min consultation or simply fill your details in the form below: