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Chocolate Coconut Cupcakes

I am super excited to share this recipe with you all! I haven’t done proper baking in a while so I really enjoyed developing the recipe for these chocolate coconut cupcakes. Although a little biased, I can confidently tell you that they honestly do taste AHMAZING! You can also make them vegan by substituting the egg for another flaxseed egg.

Not that I am against using sugar, as many of my other sweet recipes include it, but for these I played around with xylitol as a sweetener instead and they turned out really nicely.


Ingredients (makes 6)

  • 100g (approx 1 cup) oat flour
  • 50g (1/2 cup) ground almonds
  • 4 tbsp cocoa powder
  • 50g (1/4 cup) Xylitol
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 egg
  • 1 tbsp of flaxseed plus 3 tbsp water
  • 125g coconut yoghurt
  • 2 tbsp melted coconut oil
  • 60 ml (1/4 cup) almond milk
  • 70g dark chocolate chips

For the chocolate ganache frosting 

  • 80g dark chocolate
  • 80ml full fat coconut milk (the thick stuff!)



  • Preheat the oven to 180 degree celsius and line a cupcake tin with cupcake cases.
  • Mix the flaxseed with the water in a cup and set aside.
  • In a bowl, combine the oat flour, ground almonds, cocoa powder, xylitol and baking powder.
  • Add the flaxseed, egg, coconut yoghurt, coconut oil and vanilla essence and stir well. Fold in the chocolate chips.
  • Divide the mixture into the prepared cupcake cases evenly.
  • Bake in the oven for 25 minutes.
  • Allow to cool completely before frosting with the ganache.
  • Melt the dark chocolate and add to the coconut milk, stirring well. Leave to cool in the fridge and frost the cupcakes once ready… Enjoy!

Tip: Best served with coconut yogurt and berries as a delicious dessert!