Crowd-Pleasing Chocolate Cupcakes

choc cupcake iced copy

It’s always a crazy time before you travel. Or maybe it’s not for everyone, but it certainly is in our home. I have a wonderful disease where I seem to be compelled to focus on the least important tasks that need completing. Examples this time were organising the bookcase, and making granola to eat on the plane… Great jobs, but perhaps should be looked at after things like actually packing.

And the main purpose for all this running about was of course to grab some final ingredients to make these awesome chocolate cupcakes for a gift! Another very important pre-flight activity… I love these cupcakes so much. They have a fantastic texture, and are a lovely sturdy base for any decorations. They use spelt flour as a base, which is lower in gluten than wheat, and more importantly, is more easily digested and is more nutrient rich. They are nut free, egg free and dairy free – hence the crowd pleasing. My next task is to make a gluten free version – to be continued…

Ivy cheeky cupcake copy

[headline]Crowd Pleasing Chocolate Cupcakes[/headline]

Dairy Free, Nut Free, Egg Free

1 cup (about 135g) wholemeal spelt flour

1 cup (about 125g) white spelt flour

1/2 cup (about 50g) raw cacao

2 tbs arrowroot

1 1/2 tsp baking powder

1/4 tsp fine sea salt

1/2 cup ripe, mashed banana (about 135g)

1/2 cup chocolate, roughly chopped (optional)

1 cup milk of your choice

1/2 cup maple syrup

6 tbs coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

Preheat oven to 175C / 347F.

In a large bowl, sift together the flours, cacao, arrowroot, baking powder and sea salt and whisk to combine.

In a separate bowl, mash the banana well with a fork, and add the maple syrup, milk, coconut oil, vanilla and apple cider vinegar, whisking to combine.

Add the wet mix to the dry mix,add the chocolate if using, and gently stir to get rid of any lumps that may have survived.

Divide into patty pans, and bake for around 20 minutes, or until a skewer comes out clean.

Ivy cupcake head copy



13 thoughts on “Crowd-Pleasing Chocolate Cupcakes”

    • Hi Christina, I used my coconut cream cheese icing from my Wholefood Children’s Parties eBook! It’s delish! You could really use any frosting you like though, it’s a great cake! x

  • Love this recipe! my daughter, my mom, and my husband loved them! πŸ™‚
    Spelt is not gluten free but it is easier to digest than any other type of gluten … Am I right? I love your work Kate, You really inspired me to cook and learn more about nutritious food.

    • Ha ha, no worries Veronica, yes you are right! Spelt isn’t gluten free, but it is generally better tolerated than wheat with anyone with sensitivities, plus it is richer in nutrients. Thanks so much for your kind words. x

  • I just bought your fermented beverages cookbook online via the Book Depository. How exciting!! I’m all for fermented foods and beverages but with my current stomach I really can’t handle the smell of the homemade versions so here’s hoping fermented beverages smell better than homemade kimchi or sauerkraut – anything has to beat that smell of fermented cabbage, surely!? Ha.

      • Oh phew, what a relief! I’m also thinking of purchasing a much better blender (I currently have a $15 kmart one… yep, I can upgrade!). Do you use a Vitamix? I’m thinking of getting the Optimum 9400, which is almost $500 and it is reputed to be practically equal to a Vitamix. Any thoughts? I hope that if I get a good blender I could get into green smoothies since they will be smooth – I can’t abide the chunkiness in my crummy blender – yuck πŸ˜›

        • Oh I just saw in a previous blog post from a year ago you told a reader you had a Sunbeam cafe series – do you still have that one? Does it make super smooth green smoothies? Thanks! πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *