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Simple, quick and easy chocolate cupcakes.  These are gluten-free, refined sugar-free, grain free and dairy free.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 cupcakes



  • ¼ cup sifted coconut flour
  • ¼ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 4 large eggs
  • 5 tablespoons raw honey
  • ¼ cup coconut oil melted


  • 1 400 ml can coconut milk full fat, refrigerated
  • 2 tablespoons raw honey
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper cups.
  • For the cupcake: Combine flour, cocoa, baking soda and salt in a large mixing bowl.
  • Add eggs, honey and coconut oil. Mix thoroughly.
  • Scoop batter and distribute evenly among muffin cups.
  • Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.
  • Transfer cupcakes to a wire rack. Let cool.

For the coconut cream

  • Scoop out only the top solid portion of the coconut milk. Save the water on the bottom for another use.
  • Combine the solid portion of the coconut milk, honey and vanilla extract in a large mixing bowl.
  • Using an electric mixer, whisk on high speed until light and fluffy.