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Gluten Free Coconut Flour Chocolate Cupcakes with Raspberries

Gluten Free Coconut Flour Chocolate Cupcakes with Raspberries

13 Jan, 2016

Makes 12 

(GF, DF)


½ cup of Melrose Organic Unrefined Coconut Oil 

¾ cup of Coconut sugar

5 eggs (at room temperature)

¼ tsp. vanilla extract

1 cup of Melrose Organic Coconut Flour

½ cup of cocoa powder

¾ tsp. of baking soda

¼ tsp. baking powder

½ tsp. of salt

¾ cup almond milk

Frozen raspberries



  1. Pre heat oven to 180˚C. Place cupcake liner into a muffin tin (12)
  2. Using an electric beater, combine the coconut oil, sugar and vanilla extract together until light and fluffy.
  3. Add 1 egg at a time to the mixer and then beat on high for 3minutes.
  4. In a separate bowl sift the dry ingredients together.
  5. While mixer is running, add the dry ingredients and milk.
  6. Once all ingredients are combined, mix on high for 5minutes.
  7. Spoon batter equally into the muffin tray & top with a frozen raspberry
  8. Bake in preheated oven for 26-30minutes, or until toothpick comes out clean.
  9. Allow cupcakes to cool in pan for 10minutes then transfer to wire rack.
  10. They can simply be eaten as is or you can add your favourite frosting


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