Chocolate & Strawberry Cupcakes | Sugar Free & Gluten Free

2016-02-14_0002Hope everyone is well on this Valentine’s Sunday evening. The sun has been shining, I’ve painted my nails passion-red and I’ve eaten far too many Ladurée macaroons (a gift from Mr Gossip Girl, he know’s me well!).

So life is good but I still can’t help but be stopped in my tracks when I think that it’s the middle of February already. Can you believe it? It feels like just yesterday that I was making new year’s resolutions.

So did you make any resolutions and have you stuck to them? I’ve managed to run dry January into dry February and I’m feeling remarkable good about it. Not good in a worthy, ‘get me’ way. But good in a ‘I’m not sinking in life as much as I normally am’ kinda way. I’m by no means on top of things as my to do list will testify but I’m getting there.

One of my big resolutions was to blog more and on that front I’ve been more than a little tardy. Ideas are coming at me from all angles but just getting the time to sit down and write is hard. But I’ve got no excuse today. The sun has been streaming in, the kids were plugged into their beloved Arsenal and I’ve been treated to lunch at my favourite local. No washing up means there’s time to blog.

So, here goes and it’s a chocolate foodie one. Perfect for a Valentine’s Day treat. I totally obsess about food. I think about it constantly but of late I’ve been trying to get the family off refined sugar. I’ve been doing it since I discovered Sarah’s Wilson IQS programme early last year. But for the kids and Mr. Gossip Girl it’s been a challenge. My Gelatin Gummies weren’t the hit I was hoping for (I love them) but I struck lucky with Off The Wagon Wheels recently (I’ll share that recipe soon). And my Not Banana Bread was a hit until my teenage son found out it was made with parsnips.

But the cakes I made this weekend have been such a big hit I just have to share the recipe. Gluten free, egg free, no refined sugar. They are a cross between a cake and a brownie and we all love them so much that we’ve pigged out on them all weekend.

I got the recipe from Livia’s Kitchen but I tweaked it slightly and so here’s my version.

Cakes – makes 12
225g almond butter (I used Pip & Nut Butter – almost the whole tub)
9 tablespoons cacao powder
150g ground almonds (I used my homemade almond meal leftover from making Almond Milk – will blog about how I make it soon)
240 ml almond milk
90ml rice malt syrup (You can use maple syrup or honey)
pinch salt

Preheat the oven to 180 degrees celsius and line a cupcake tray.
Mix all of the cupcake ingredients in a bowl. It’s super quick and easy – no blender needed
Spoon into the cases and bake for 25 minutes. They might need a little longer but they will be a little gooey (in a good way)

For the frosting I used a carton of Coconut Cream – pop it in the fridge for a few hours so that the bit you need goes hard. Drain the milk out and use the coconut cream.
Place it in a bowl and whip it up. It won’t go super stiff but it will whip enough to make a frosting.
Puree half a dozen strawberries and add to the frosting to turn them a pinky shade.
Refrigerate for an hour or so before spreading on the cooled cupcakes.
Decorate like I did with more strawberries or cacao nibs.


I hope you like them and I hope they last longer than my batch did. A massive sugar-free hit.

Enjoy the rest of your Valentine’s evening and don’t forget to add any comments below. I’d love to hear how your resolutions are shaping up six weeks in.

Take care.


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