Black Forest Paleo Cupcakes


I adapted this recipe from Danielle Walker’s Against All Grain recipe book. It certainly passed the skeptic test. Even my dad loved it which is a testament in itself since he normally refuses anything remotely touted as heath food.


  • 4 large eggs, room temperature
  • 1/4 cup coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil melted
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup carob or chocolate chips
  • 1/2 cup raspberries or red pitted cherries


  • 3/4 cup raspberries or cherries, finely chopped
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon

Cupcake Instructions:

  1. Preheat oven to 350 degrees.
  2. Place 12 paper cupcake cups in a muffin tray.
  3. Blend eggs, coconut milk, honey, melted coconut oil, vanilla and honey/maple syrup either in a food processor or manually.
  4. Add the almond and coconut flour, cacao powder, salt and baking soda and blend then add raspberries or cherries, but do not overstir them.
  5. Next add the chocolate chips and mix by hand.
  6. Pour the cupcake batter into the cupcake cups, filling each to 3/4 full.
  7. Bake for 12-15 minutes. Be careful. Since they are dark, it is hard to know when they are ready. A fork or toothpick should come out clean once they are ready.

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Filling Instructions:

  1. While the cupcakes are baking and cooling, add all of the ‘filling’ ingredients to a small pot and place over medium-high heat.
  2. Allow it to simmer for 15 minutes. Most of the liquid should be evaporated though the filling will not be thick until it cools.
  3. Using a small pairing knife, remove a 1/2 size deep of the centre of the cupcake as seen in the picture. If you cut too deep the filling will seep out.
  4. Fill the centre of each cupcake with the filling.
  5. Spread the icing on the cupcake just before serving. Make sure the cupcake and filling has cooled completely. *See here for my dairy free icing recipe.
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