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Chocolate & coconut cupcakes

As well as being lovely and indulgent, these little cupcakes are actually rather healthy (in moderation of course), made with the healthiest plant-based ingredients I could find! Everyone loves giving into chocolate over Christmas, but why not try a healthier alternative…

Ingredients (makes 16)

  • 1 1/2 cups of whole wheat self-raising flour
  • 1/2 cup of dark brown sugar
  • 1 cup of cacao powder (you can use cocoa powder for a cheaper alternative)
  • 1 cup of soya milk
  • 1 cup of coconut milk
  • 1/2 cup of desiccated coconut
  • 1/4 cup of coconut oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of apple cider vinegar

For the icing

  • 2 cups of icing sugar
  • 1/4 cup of coconut milk


  • Preheat the oven to 180 degrees celsius and line 16 cupcakes cases (you may have to cook them in batches).
  • In a bowl, mix the flour, sugar, baking powder and cacao powder.
  • In a separate bowl, combine the soya milk, coconut milk, coconut oil, vanilla essence and apple cider vinegar.
  • Gradually pour the wet mixture into the dry mixture until combined. Then mix in the desiccated coconut.
  • Divide the mixture equally into the prepared cupcake cases.
  • Bake in the oven for 15-20 minutes. Allow cupcakes to cool completely before icing.

For the icing

  • Mix the coconut milk, gradually adding the icing sugar until you reach desired consistency.