2 ratings

Black Forest Chocolate Cupcakes

Berries, cream, and chocolate— need I say more?

Recipe Courtesy of @dowerandhollingsworth and Rebel Kitchen

Any cake that involves chocolate, cream and berries is a total winner, and lucky for you this gluten, dairy and refined-sugar free version is equally as creamy, chocolatey and delicious as the traditional recipe.


For the Black Forest Cake

  • 2/3 Cups almond butter
  • 1 Cup ground almonds
  • 1/2 Cup buckwheat flour
  • 3/4 Cups Rebel Kitchen chocolate mylk (can replace with 3/4 cup almond milk and 1/3 cup cacao powder)
  • 3 Tablespoons maple syrup

For the Frosting

  • 1 1/3 Cup coconut cream
  • 4 Tablespoons maple syrup

For the Berry Coulis

  • 1/2 Cup mixed berries
  • 2 Tablespoons maple syrup


For the Black Forest Cake

To make the cupcake batter, combine the ingredients in a mixing bowl and stir well until all combined. Spoon this into cake cases and bake at 180 degrees for 20 minutes or until a fork comes out clean.

Leave the cakes to cool while you make the frosting and berry coulis. 

For the Frosting

Combine the coconut cream and maple syrup in a bowl, and stir together well. Leave in the fridge until you are ready to ice the cakes. 

For the Berry Coulis

Pop the berries and maple syrup in a blender, and blend for a minute or so until smooth.

Once the cakes have cooled, pipe or spoon the frosting on top and swirl in the berry coulis.