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Chocolate Cupcakes

Keyword Dairy-Free, Gluten Free
Servings 12
Author Adri Fonseca | Health Coach



  • 1 cup almond flour
  • 1 cup oat flour
  • ½ cup raw cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 3 eggs
  • ¾ cup coconut sugar
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil (melted)
  • 1/2 cup dark chocolate chips


  • 60 grams dark chocolate (melted)
  • 1 tbsp almond milk (cold)
  • ½ tsp maple syrup


  • Pre-heat oven to 180°C or 350°F. Line a muffin tin with parchment paper liners.
  • Combine the almond flour, oat flour, cacao powder, baking powder, baking soda, and sea salt in a medium bowl.
  • Whisk together the eggs, coconut sugar, almond milk, coconut oil, and vanilla extract in a large bowl.
  • Add the dry ingredients into the wet ingredients and whisk to combine completely.
  • Stir in the dark chocolate chips.
  • Divide batter evenly between 12 cupcake liners.
  • Bake for 18-20 minutes. To test if they're ready, insert a toothpick. If there are tiny pieces of cake or chocolate attached to the toothpick, the cupcakes are ready! Don't wait until the toothpick comes out completely clean.
  • Let cupcakes cool for 10 minutes before removing and cooling completely on a wire rack.
  • To make the frosting, place the melted chocolate in a small bowl and whisk in the cold almond milk and maple syrup until smooth. Stir in an additional 1/2-1 tbsp cold almond milk if needed.
  • Spread the chocolate frosting over the cupcakes (once they've cooled down).