Blog posts

20 minute chocolate cupcakes

20 minute chocolate cupcakes


In case you haven’t figured it out yet I have a thing for chocolate. Especially dark chocolate. And cake. so when I can combine the two and have the final product on my plate in less than half an hour I’m all in. The icing on the cake (s) is that these are so healthy that they can be eaten guilt free – even in the middle of the night if you’re that way inclined πŸ˜‰

My latest paleo discovery is cassava flour – which is a tuberous root from the manihot esculenta shrub. Its grain free and gluten free and so versatile in baking that you can substitute wheat flourΒ gram for gram with cassava flour. So these are made with cassava flour and coconut flour and are also absolutely nut free which is great for people with nut allergies.


1/2 cup cassava flour

1/2 cup coconut flour (made by grinding unsweetened desiccated Β coconut)

1/2 cup cacao powder

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/4 teaspoon vanilla extract

4 tablespoons coconut sugar (or brown sugar, or dates soaked

1/2 cup coconut oil melted

4 eggs

2 tablespoons of cacao buttons (or a bar) melted

In a food processor mix all the dry ingredients then add in the wet ingredients and pulse until well combined.

Preheat your oven to 170degrees C – and line a muffin tray with small cupcake cases (makes approximately 20 small cupcakes)

Spoon your mixture into your cupcake cases and bake for 13 to 15 minutes until the cakes are firm to the touch. allow to cool completely before storing (outside for two days and thereafter in the refrigerator forΒ a week) or frosting.

Hope you enjoy these! If you make them tag #thefitfabfoodie so I can see your creations!image

About the author

Meera Vadgama

Leave a Comment

Your email address will not be published.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