Chocolate-Coconut Cupcakes (Gluten and Lactose free!)
Posted on August 26, 2015
Welcome to the first recipe post on The Wellbeing Touch blog.
As the Wellbeing Touch Team are mega chocoholics (if you didn’t realise this before, you do now) we begin with these delicious and indulgent Chocolate-Coconut cupcake (psst! they’re also healthy! :-))
Mmmmmm… Chocolate cupcakes!
If there is one thing I want you to do this week it’s make these Cupcakes because they are….. amazing! They are rich, chocolaty, melt-in-your-mouth balls of heaven and, if that wasn’t good enough, they’re also gluten, lactose and (processed) sugar free.
So, if you’re watching your weight, controlling your blood sugar – or just want to gorge yourself on chocolate without the guilt (but, really, who ever feels guilty eating chocolate?) – these are for you.
These cupcakes are made with coconut flour which can be found in the flour or health food section of most supermarkets. If your local supermarket doesn’t stock it, never fear, you can purchase it from Amazon (from US or from UK).
But, if you can’t wait for the flour to be delivered and want to make these cupcakes, you know, right now, you can substitute equal amounts of almond meal instead.
The sweetness factor is provided by maple syrup and, if you want to keep the sugar content as low as possible, I suggest you use high quality cacao powder with 65% or more cacao content.
I made these cupcakes in a bowl with a wooden spoon and there was certainly a bit of a bicep workout when the maple syrup and flour were added. It comes together in the thick and fluffy batter that needs considerable effort to combine. This being said, you may find your cake mixer or food processor an easier option.
So, before we continue dreaming about chocolate, let’s look at the health facts here.
Yes! Chocolate is healthy for you (cue the celebratory dance!). However, like most things, this is only true if consumed in moderation and without excessive processing.
Milk and white chocolate have very limited cacao content and have a multitude of flavourings, additives, milk, and sugar added. The processing of these chocolates, and the additional ingredients, may be enough to considerably reduce, or even cancel, the benefits of the cacao bean.
As I said above, when making these cupcakes aim for a cacao powder (not chocolate powder) that has a cacao content of at least 65% to be sure you receive the maximum benefits
The cacao bean is an antioxidant power source which has allowed it to be labelled in the advertising world as a so-called “super food”.
The cacao bean is full of biologically active compounds such as polyphenols, flavanols and catechins; compounds shown to help reduce the risk of cardiovascular disease and the harm caused to the skin by UV light as well as help lower LDL cholesterol
Occording to the ORAC index (or the Oxygen Radical Absorbance Capacity – a measure of a food’s antioxidant properties) raw cacao powder has an average score of 55,653. This is huge when compared to other foods such as blueberries (average score 4,669), pomegranates (average score 4,479), Ginger ( average score 14, 840) or Sorghum grains (average score 45,400). A full list of ORAC scores can be found here.
Aside from antioxidants, dark chocolate is packed with minerals and 100g of average dark chocolate (with a cacao content between 75 and 80%) can provide up to
- 88% of your RDI of copper
66% of you RDI of Iron
97% of you RDI of manganese
57% of you RDI of magnesium
It also contains 44% of your daily fibre intake.
However it does also contain around 600 calories so 100g of chocolate per day is a little excessive. Moderation is the key.
These Chocolate-Coconut cupcakes will feature – along with other yummy recipes – in The Wellbeing Touch’s upcoming book An Uncomplicated guide to Detox.
Did you make these cupcakes? Tell us how it went in the comments below.
- 120g Coconut Flour
- 70g High content cocoa powder
- 1 1/2 Tsp Baking soda
- 1tsp salt
- 9 eggs
- 190ml of melted butter (or coconut oil for dairy free)
- 1 Cup Maple Syrup
- 200ml water
- 2 tbsp vanilla extract
- 100g dark chocolate
- 1Tbsp Water
- 1 Cup of shredded coconut
- Preheat Oven to 180. Allow the melted butter to cool slightly.
- Whisk together the water, baking soda, vanilla extract and melted butter until well combined.
- Add the eggs, one at a time, and whisk until incorporated into the mixture.
- Add the maple syrup and combine. It can get a bit thick here so you may need to swap a whisk for a wooden spoon
- Slowly fold in the coconut flour and cocoa powder until you have a thick but fluffy batter
- Spoon the mixture into individual muffin tins, filling them to 3/4 full.
- Bake for 15 minutes or until an inserted skewer comes out clean. The muffins will come out soft and a little wobbly but will firm on cooling.
- Turn out onto a wire rack to cool
- Melt the chocolate with the water.
- Dip the tops of the cooled muffins into the chocolate and then into the shredded coconut.
- Next s