Cherry-Chocolate Cupcake

Delicious cupcakes with cherry heart and creamy topping. It is gluten free, nut free and refined sugar free!


  • 3 mashed bananas (previously frozen)
  • 70g of organic coconut oil
  • 60g of organic almond milk
  • 2 organic free-range eggs
  • 100g of organic apple sauce (or just pilled organic apple)
  • 200g of organic and gluten free oat flour
  • 50g of unsweetened organic cacao powder
  • 15-20g of monk fruit sweetener (adjust to your taste)
  • 1 teaspoon of baking soda
  • ½ teaspoon of cinnamon
  • 12 pitted organic cherries

For Topping:

  • 100g organic heavy cream
  • Organic stevia
  • 12 pitted cherries
  • Slices of 80% organic dark chocolate
  • Spearmint


  1. Blend together bananas, coconut oil, almond milk, eggs and apple sauce in a high-speed processor until smooth and creamy.
  2. Combine together oat flour, cacao powder, monk fruit sweetener, baking soda and cinnamon.
  3. Fold liquid ingredients into dry ingredients and mix till well combined.
  4. Divide batter into 10-12 cupcake forms.
  5. Fold in 1 cherry into each cupcake.
  6. Bake at 200 degrees C (400 degrees F) for 25 minutes or until toothpick comes out clean.
  7. Cool down cupcakes to room temperature.
  8. Whip the cream with stevia till stiff picks.
  9. Decorate each cup cake with whipped cream, cherry, piece of chocolate and spearmint.

Enjoy this delicious treat!

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