Nut-Free Chocolate Cupcakes

The school that my daughters attend provides the most amazing and delicious food, and they really do try to cater for the many different diets.  

However, a paleo diet is not well known in our area, so wheat, dairy and sugar free combined is really hard to come by outside of our home.  

This is why I prefer to bake at home and send a treat in with them, but as with most schools in the UK ours is understandably nut-free making paleo baking just that teeny bit harder to pull off because so many recipes call for almond flour as a base.  

These cupcakes are really quick to whip up and don’t take long to bake at all, the topping however does take a little longer so if you want to go the full hog then I suggest making the topping the day before to ensure that it will set perfectly to a beautiful pipe-bale consistency.  To be honest, I seldom make the topping just a little sprinkle of tapioca flour makes them perfect for any lunchbox.




Nut-Free Chocolate Cupcakes
Yields 6
Wheat-Free, Nut-Free, Processed Sugar free
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  2. 3 organic eggs
  3. 1/4 cup grass-fed butter or coconut oil
  4. 1/4 cup maple syrup/raw honey
  5. 2 tsp vanilla extract
  6. 1 tsp apple cider vinegar
  7. 1/4 cup coconut flour
  8. 1/4 cup cocao powder
  9. 1/4 tsp Himalayan salt
  10. 1/2 tsp bicarb/baking soda
  11. 1/4 cup dark chocolate chips
  12. 1/4 tsp mint oil (optional)
  14. 2 organic egg yolks
  15. 160ml coconut cream - remove the cream and toss out the water
  16. 100G dark chocolate
  1. Preheat the oven to 180ºC
  2. In a large bowl combine all the wet ingredients and whisk well.
  3. Add the dry ingredients and mix well, then add the chocolate chips.
  4. Distribute the batter evenly between 6 cupcake cases.
  5. Bake for 20-25 minutes
  6. Remove and leave to cool
  7. To make the topping, whisk together the egg yolks and cream.
  8. Heat up in a small pan until hot but not boiling.
  9. Stir through the dark chocolate until melted.
  10. Leave to cool in the fridge, stirring often.
  1. For the topping I suggest making it a day before so it really firms up beautifully to a pipe-able consistency.
Eighty 20 Nutrition

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