Issue 90 is out now
Melissa Corkhill

By Melissa Corkhill

21st September 2016

To celebrate National Cupcake Week from 19 Sept, we've brought you this super chocolatey little number

Melissa Corkhill

By Melissa Corkhill

21st September 2016

Melissa Corkhill

By Melissa Corkhill

21st September 2016

Ingredients

  • 1 ½ cups almond meal (or ground almonds)
  • ¼ cup cocoa powder
  • 1 teaspoon gluten free baking powder
  • 2 organic eggs
  • 2 teaspoons vanilla extract / 1 teaspoon of vanilla paste
  • ¼ cup olive oil or macadamia nut oil
  • ¼ cup milk of your choice
  • 2 tablespoons raw honey or organic maple syrup

Method

Preheat oven to 160 C/320 F.

Combine almond meal, cocoa and baking powder.

Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.

Spoon into 12 small individual cupcake tins.

Bake for 25 minutes until puffed and cooked through – make sure not to overcook.

Serve alone or topped with greek yoghurt or raspberry puree.

​Adapted from Teresa Cutter’s The Healthy Chef; Purely Delicious ebook

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