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Gluten free//Dairy free

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 8 cupcakes
Metric | Imperial Measurement Conversions

INGREDIENTS

Cupcake:

1 3/4 cup/160g/5.6 oz blanched almond flour

1/3 cup/30g/1.1 oz Cacao Powder

1 tsp Cinnamon

1/2 tsp Himalayan pink salt

1 tsp baking powder

1/2 cup/50g/1.8 oz Natvia

2 each Eggs

1/4 cup/70ml/2.4 oz Water

1/4 cup/70ml/2.4 oz olive or coconut oil

1 tsp Vanilla Extract

Frosting:

1 each large ripe avocado

1 1/2 tbsp/10g/0.3 oz Cacao Powder

1 1/2 tbsp/21g/0.7 oz Natvia

1 tsp Vanilla

1/4 tsp salt

1/2 tsp Cinnamon

METHOD

  1. Preheat oven to 160°C/320°F (fan forced).
  2. Place 8 cupcake liners inside an 8 capacity muffin tray.
  3. In a large bowl, whisk the almond flour, cacao powder, cinnamon, salt, baking powder and Natvia.
  4. In a separate bowl, whisk the eggs, add the water, oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Spoon the batter into the 8 liners and bake in the oven for 20 minutes.
  6. Remove from the oven.
  7. The cupcakes are ready when a toothpick inserted into the centre comes out mostly clean. Cool completely before icing.
  8. Blend all the ingredients in food processor until smooth.
  9. Spread with a butter knife finely over 8 cupcakes or double the recipe for piped decorative frosting or for the top of a large cake.

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