These gorgeous chocolate raspberry cupcakes may look like your typical chocolate confection, but since they are made with all-natural and gluten-free ingredients, they're a treat you can feel good about! The sponge cake is made with buckwheat flour, ground almonds, raw cacao powder, coconut milk, and raspberries and topped with thick, creamy, chocolate-coconut frosting. Adorn these with dried rose petals for a lovely presentation.

Chocolate Raspberry Cupcakes [Vegan, Gluten-Free]

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12 cupcakes


For the Cupcakes:

  • 1 cup buckwheat flour
  • 1/2 cup ground almonds
  • 1/4 cup raw cacao powder
  • 3/4 teaspoon bicarbonate of soda
  • A pinch of sea salt
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 3/4 cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla
  • 1/2 cup raspberries

For the Chocolate and Coconut Frosting:

  • 1 cup coconut cream
  • 2 tablespoons coconut flour
  • 1 tablespoon maple syrup
  • 1/2 cup dark chocolate

For the Topping:

  • Dried rose petals
  • Fresh raspberries
  • Freeze-dried raspberries
  • Raw cacao nibs


  1. Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
  2. Chop the dark chocolate and put into a small bowl.
  3. In a pan mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
  4. Pour the mixture over the chopped chocolate and stir until all melted.
  5. Add the maple syrup and leave to cool down a bit. Transfer to a refrigerator to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
  6. Preheat the oven to 375°F.
  7. Line a 12-hole cupcake tin with cupcake cases.
  8. In a bowl, whisk together buckwheat flour, ground almonds, cacao powder, bicarbonate of soda, and salt. Set aside.
  9. In a different bowl whisk together melted coconut oil, maple syrup, coconut milk, apple cider vinegar, and vanilla. Add to the dry mix and stir together until well combined.
  10. Finally, fold in raspberries.
  11. Spoon the mixture into your prepared cupcake cases and bake for about 25 minutes or until a cocktail stick comes out clean.
  12. Remove from the oven once ready and leave to cool for 15 minutes before moving onto a wire rack to cool down completely.
  13. Frost with the chocolate and coconut frosting and sprinkle with your choice of toppings.


Store in a refrigerator for 2-3 days. You can replace coconut oil with olive oil, coconut milk with almond milk, and use cocoa powder instead of raw cacao if you wish. Don't use frozen raspberries in a batter on this occasion as it would make the batter very thick.


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