Chocolate Cupcakes with Cashew Coconut Cream

The Chocolate Cupcakes themselves are practically sugar-free, using only a little honey. They have a nice chocolate flavor and the cake is a little denser than regular chocolate cake, almost bordering a cake-like brownie.

The cake and frosting can easily be made vegan by substituting the honey for agave of maple syrup. I think the only change I would make in the future would be the frosting, maybe using coconut butter in place if the coconut milk for a stiffer version. This cake is also great for using up an last bits of pumpkin puree you may have around. It doesn’t taste anything like pumpkin and since I used a yellow banana (instead of a super ripe speckled one) it barely tasted of banana at all.

Chocolate Cupcakes with Cashew Coconut Cream

makes 12 cupcakes


for the cake:

  • 1 1/4 cups light spelt flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons flax meal mixed with 6 tablespoons water
  • 3/4 cup pumpkin puree
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons coconut oil
  • 1 small banana, mashed well
  • 2 teaspoons apple cider vinegar

for the frosting:

  • 1/2 cup raw cashews, soaked in water for at least 1 hour
  • 1/4 cup coconut milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice


Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners

I a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.

In a medium bowl combine the flax mixture, pumpkin puree, honey, vanilla, mashed banana, and apple cider vinegar, mix very well. Pour the wet ingredients into the dry and slowly fold in just until the dry ingredients are fully wet, do not over mix.

Pour batter into the paper cups, filling about 3/4 of the way full. Place in the oven and bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Prepare the frosting.

Drain the soaked cashews and place in a food processor. Add the coconut milk, honey, and lemon juice. Puree until very smooth, stopping to scrap down the sides if necessary. Store in refrigerator until ready to use. Stores for about 1 week.


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