Nutella and Cranberry Paleo Cupcakes with a Sugar Free Chocolate Icing

 

These are hands down our most favoured celebration cakes. I always have an abundance of these pre-Iced and decorated in the freezer just incase the party host hasn’t been able to cater for our dietary preferences of being coeliac. This cake is so moist and full of flavour that I’m sure it will too become the centrepiece of your next celebration. Shhhh not even the glutonites notice that its gluten free and the kids will never know its very low on sugar!

Cake Ingredients

  • 150 g raw almonds or almond meal
  • 100 g medjool dates seeds removed
  • 150 g raw hazelnuts nuts
  • 60 g coconut oil or butter
  • 50 g rapadura sugar 
  • 250 g coconut cream 
  • 100 g cranberries
  • 3 eggs
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 50 g cacao powder (dutch cocoa is by far the best if you can get your hands on it)

Optional: ¼ cup of dark chocolate buttons, sprinkles or any decorative topping

Sugar-Free Chocolate Icing

  • 1 cup dates
  • 1/4 cup raw cacao (cocoa) powder (dutch cocoa is by far the best tasting quality if you can get your hands on it)
  • 1/4 cup coconut oil
  • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)

Preheat oven to 180°C or 350°F, prepare cupcake trays with paper pattycake inserts

Add hazelnuts to mixer bowl, mill for 15 sec/speed 9/MC on.

Add almonds to mixer bowl, mill for 15 sec/speed 9/MC on. Skip this step if you are working with almond meal instead.

Add medjool dates to mixer bowl, chop for 3 sec/speed 5/MC on.

Add remaining ingredients to mixer bowl, combine 5 sec/speed 4/reverse/MC on. Scrape bowl down and repeat.

Pour batter into prepared cupcake trays.

Bake for around 25 mins, or until an inserted skewer comes out clean. Please watch your baking time, as paleo cooking is different for every oven.

Icing Instructions

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Mix for 15 sec/speed 9/MC on. You may have to scrape down sides and repeat again

You will know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness. This raw chocolate icing is ready to use as soon as you pour it out of the blender and because it has coconut oil will solidify into a glossy topping when chilled.

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Nutella and Cranberry Paleo Cupcakes with a Sugar Free Chocolate Icing

 

These are hands down our most favoured celebration cakes. I always have an abundance of these pre-Iced and decorated in the freezer just incase the party host hasn’t been able to cater for our dietary preferences of being coeliac. This cake is so moist and full of flavour that I’m sure it will too become the centrepiece of your next celebration. Shhhh not even the glutonites notice that its gluten free and the kids will never know its very low on sugar!

Cake Ingredients

  • 150 g raw almonds or almond meal
  • 100 g medjool dates seeds removed
  • 150 g raw hazelnuts nuts
  • 60 g coconut oil or butter
  • 50 g rapadura sugar 
  • 250 g coconut cream 
  • 100 g cranberries
  • 3 eggs
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 50 g cacao powder (dutch cocoa is by far the best if you can get your hands on it)

Optional: ¼ cup of dark chocolate buttons, sprinkles or any decorative topping

Sugar-Free Chocolate Icing

  • 1 cup dates
  • 1/4 cup raw cacao (cocoa) powder (dutch cocoa is by far the best tasting quality if you can get your hands on it)
  • 1/4 cup coconut oil
  • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)

Preheat oven to 180°C or 350°F, prepare cupcake trays with paper pattycake inserts

Add hazelnuts to mixer bowl, mill for 15 sec/speed 9/MC on.

Add almonds to mixer bowl, mill for 15 sec/speed 9/MC on. Skip this step if you are working with almond meal instead.

Add medjool dates to mixer bowl, chop for 3 sec/speed 5/MC on.

Add remaining ingredients to mixer bowl, combine 5 sec/speed 4/reverse/MC on. Scrape bowl down and repeat.

Pour batter into prepared cupcake trays.

Bake for around 25 mins, or until an inserted skewer comes out clean. Please watch your baking time, as paleo cooking is different for every oven.

Icing Instructions

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Mix for 15 sec/speed 9/MC on. You may have to scrape down sides and repeat again

You will know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness. This raw chocolate icing is ready to use as soon as you pour it out of the blender and because it has coconut oil will solidify into a glossy topping when chilled.

Print Friendly, PDF & Email