Chocolate Cherry Cupcakes

By far the best gluten, dairy and egg free cupcakes ever!

Chocolate Cherry Cupcakes


  • 2 cups almond flourvalentine-cupcake_1302

  • 1 cup frozen cherries

  • ⅓ cup cocoa powder  ( or carob powder if you can’t have cocoa)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp vanilla powder

  • ¼ cup melted coconut oil

  • ¼ cup honey

  • 2 tbsp chia gel ( 2 tbsp chia with ½ cup water)



  1. To make chia gel, mix chia seed with water in a glass dish and put in the fridge for at least an hour so to conjeal
  2. Mix almond flour, cocoa, baking powder, soda, vanilla together in a bowl.
  3. In a blender mix cherries, melted coconut oil and honey.
  4. Pour into your dry mixture and mix well
  5. Add in chia gel
  6. Spoon into muffin tins
  7. Bake 350F for 25- 30 minutes.

Original Recipe by Shirley Plant



About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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  1. YUM – these are PERFECT for Valentines Day, but I’d probably bake them year-round anyway. Love the chocolate & cherry combination!

  2. This sounds fantastic. Can’t wait to try this.

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