These pretty little cakes are extra special as they are dairy, gluten and refined sugar free yet packed with chocolatey deliciousness. They are ideal for anyone struggling with intolerances.
You can replace the coconut oil with equal measures of butter, if it is well tolerated.
Serves: 9 cupcakes
- For the cupcakes:
- 100g dark chocolate
- 100g ground almonds
- 2 tsp baking powder
- 100g coconut oil
- 2 eggs
- 70g maple syrup
- 100g cashew nuts
- 50ml water
- 2 tbsp coconut oil
- 2-3 tbsp maple syrup
- 1 tsp vanilla essence
- 20g dark chocolate
- ½ zest of a clementine or small orange
- Heat the oven to 180C and line a muffin tin with cupcake cases.
- Place a heatproof glass bowl over a pan of simmering water and melt the chocolate and coconut oil together. You can also do this in the microwave and blast for 30 seconds until melted.
- Whisk the eggs until well combined, then pour in the maple syrup and whisk briefly again.
- Next, fold in the melted chocolate and coconut oil and then fold in the ground almonds and baking powder. Mixing the baking powder in with the ground almonds first helps ensure it is well distributed.
- Pour the mixture into cupcake cases ¾ full and place in the centre of the oven for 15-20 minutes or until risen and firm to the touch, slightly shrinking from the edges and when a skewer is inserted it comes out clean. Take cake not to overcook the cakes as this may result in a bitter taste and dry texture.
- Leave the cakes to cool for a few minutes before turning out onto a wire rack to cool completely.
- Next make up the icing.
- Simply place all the ingredients (apart from the dark chocolate and zest) into a food processor or blender and blitz until smooth.
- Melt the 20g chocolate in the microwave and stir in with the grated clementine or orange zest.
- When your cupcakes have cooled completely, decorate with the icing and possibly a little Easter treat on top.
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