It’s really hard to find a healthy dessert recipe, and dietary restrictions make it even more difficult. Sure, a “healthy” dessert can be a fruit bowl for some people, but let’s be honest – we all want to indulge in a decadent chocolate cake from time to time, even if our guilty conscious tells us not to. But I promise you, this recipe is decadent, delicious, and good for you. Seriously. Guilt free.

So, how did I do it? I chose only the finest ingredients to make sure this cake is OK for those with gluten allergies, as well as Paleo-friendly, diabetic-friendly and candida-friendly.

Just some of the benefits…

Coconut flour is gluten free and nut free, so it’ll play nice with sensitive digestive systems. Your typical “gluten-free” cake mix found in the grocery store typically contains a lot of sugar, potato starch, and not-good-for-you foods. Let’s keep it simple, and real, here.
Cacao is one of the highest antioxidant whole foods – rich in magnesium, iron, and fiber. Cacao is also said to boost endorphins and increase mental alertness! (Sign me up.) It is also sugar-free, unlike the majority of chocolate you will find out there with added sugar.
Vanilla is rich in antioxidants and is said to enhance mental performance. It also helps relax the nervous system and reduce inflammation as well.
Cinnamon helps regulate blood sugar levels by improving insulin’s efficiency. Cinnamon is also said to boost brain activity.
The fat from the almond butter and unsweetened coconut shreds in conjunction with the strawberries also help to regulate blood sugar levels… and the coconut sugar/honey are great, natural sources of adding in sweetness without refined sugar.
So, is it really healthy? You tell me. 😉

For the cupcakes:


  • 1/2 cup cacao powder (Navitas Naturals)
  • 1/2 cup coconut flour (Nutiva)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • pinch of pink Himalayan salt (or sea salt)
  • 6 eggs (free-range, cage-free, organic)
  • 1/2 cup coconut milk (Native Forest)
  • 1 teaspoon vanilla extract
  • 1/2 cup olive oil
  • 3 tbsp coconut sugar OR 1/2 cup honey


  1. Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the cacao powder, coconut flour, baking powder, cinnamon and sea salt.
  3. Add the eggs, honey/coconut sugar, coconut milk and olive oil.
  4. Mix well until smooth and combined. (I used my KitchenAid mixer, but a whisk will also work well.)
  5. Using an ice cream scooper, scoop the mixture into cupcake tins, lined with baking cups.
  6. Bake the cupcakes for 55-60 minutes or until cooked through. *Test after 45 minutes to make sure – oven temps may vary.
  7. Remove from the oven and cool.
  8. Spread the cupcakes with ganache and toppings.

For the ganache:


  • 1 8.5 fl oz can coconut cream (Native Forest)
  • 8.5 oz 100% cacao bar (Ghirardelli)
  • pinch of pink Himalayan salt (or sea salt)


  1. Finely chop your chocolate bar. I like to shave it up using a chef knife to make sure there are no big pieces.
  2. Pour the cream into a pot over medium heat and simmer until just before boiling. *DO NOT BOIL.
  3. Remove the pot from the heat.
  4. Add in the chocolate to the cream along with a pinch of salt.
  5. Let mixture stand for 3 minutes without stirring.
  6. After about 3 minutes have passed, stir mixture gently until smooth after 2 minutes. (The mixture should look glossy and smooth).
  7. Spread the ganache over the cupcakes.

Final touches:


  • Almond butter (raw, unsalted)
  • Sliced strawberries
  • Unsweetened coconut shreds


  1. Once the ganache has been spread over the cupcakes, drizzle some almond butter and place some sliced strawberries with unsweetened coconut shreds on the cupcakes for garnish.

*This recipe is Paleo, Gluten-Free, and Refined Sugar-Free.
Posted by:hearceespeak

Here to make a difference and have fun doing it.

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