Cacao, Raspberry & Coconut Mini Cupcakes

Healthy cupcake recipe


  • 3tbs Water
  • 2tbs Ground Golden Flax Seed Meal
  • 2 cups Flour (I use Red Mill gluten free)
  • 2tsp Baking Powder
  • 7 tbs Raw Cacao Powder
  • 1/2 tsp Salt
  • 2 cups Date Syrup (recipe below)
  • 6tbs Coconut Oil, melted
  • 1tsp Vanilla
  • 1 punnet Organic Fresh Raspberries


Step 1:

Preheat oven to moderate, 180 degrees. Line your mini cupcake tin with either cupcake liners or a little coconut oil in each.

Step 2:

Combine the 3tbs water with the 2tbs flax meal. Set aside at least 10 minutes until thick and goopy. This will bind and hold the cupcakes together in place of eggs.

Step 3:

In a small bowl, whisk the flour with the baking powder.

Step 4:

In a larger bowl add: Cacao powder, salt, date syrup, coconut oil and flax meal and mix until smooth.

Step 5:

Add 3/4 of the flour mixture and gently fold through. Do not mix vigorously as this will result in dense and rubbery cupcakes. Folding will keep them light, fluffy and moist. Add the rest of the flour until just combined and no flour lumps are present.

Step 6:

Spoon 1 tablespoon of mixture into each cupcake liner/mould, and do not over fill. There is enough mixture to make 38-40 mini cakes.

Step 7:

Bake in a moderate oven for 12-15 minutes. Cakes should rise and smell cooked. Place a skewer or sharp knife in the centre cake and it should come out clean. Turn off the oven and let the cakes cool for a few minutes, but not completely in the tin. Place on a cooling rack and let cool completely before icing with coconut cream and dressing with raspberries.

Healthy cupcake recipe

Date Syrup Ingredients:

  • 1 1/2 cups Medjool Dates
  • Water

Date Syrup Method:

Pitt the dates, place in a blender. Cover with enough water and blitz until smooth and creamy. Pour a little of the water at a time until you reach a pouring consistency, but not too watery, more like thick cream. 

Coconut Cream Ingredients:

  • Meat of 1 young Thai Coconut (or 120gm organic silken tofu)
  • 140ml Organic Coconut Cream
  • Good squeeze Lemon Juice
  • 1tsp Vanilla Extract or 1/2 tsp Vanilla Powder
  • 1-2 Dates or a few drops of Stevia

Coconut Cream Method:

Step 1:

Safely open up the coconut, pour out the water and spoon out the meat.

Step 2:

Rinse the meat and place in a blender. Add the coconut cream, lemon juice, vanilla and dates. Blend on high speed until smooth and there are no lumps.

Step 3:

The cream will be runny, so needs at least 4 hours to set. Best made the night before. The mixture will set firm enough that it will hold its shape when piped.


Many thanks to Niki Angelopoulos of Alkaline Superfoods for this delicious recipe. All images courtesy of Niki Angelopoulos.

Niki is a dynamic, talented Naturopath and Blood Microscopist. She is trained in Australia and the USA, with a specialised interest in nutrition, acid/alkaline balance and blood health. She is the only Naturopathically trained Blood Microscopist in Australia to have worked with and be taught by the ‘The pH Miracle’s’ Dr Robert Young.

Niki specialises in both live and dried blood analysis techniques. A single drop of blood is viewed under a high-powered microscope, demonstrating how diet and lifestyle choices influence the blood and therefore your health. Nutrition is one of Niki’s passions. She uses ‘food as medicine’ to help people overcome various health challenges, as well as designing complete health programmes to help them reach all their goals.

Niki spends her time travelling between her Melbourne practice and the USA. She is currently in Melbourne consulting and teaching workshops. She will be at presenting and analysing blood at the Mind, Body, Spirit show in Melbourne, so take advantage of this opportunity to ‘Change your blood, and change your health’. Alternatively you can make an appointment with her in Melbourne.

Niki Angel     

Alkaline Superfoods                                                                                             

199 Moray St, South Melbourne 3205                                                           

(03) 9654 1855

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