Cacao Cupcakes with Cashew Butter Icing

These cacao cupcakes are the perfect health-conscious sweet to serve when you are trying to keep an eye on your health...

These cacao cupcakes are the perfect health-conscious sweet to serve when you are trying to keep an eye on your health during the holidays.

Find more recipes, like this one at MyNutriCounter.


For the Cupcakes:

  • 2 Cups buckwheat flour
  • 2 Tablespoons cacao powder
  • 1 Teaspoon cinnamon
  • 2 Teaspoons bicarbonate of soda
  • 1 Cup coconut oil
  • 3/4 Cups honey
  • 1 beetroot, peeled and finely grated
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 100 Milliliters almond milk

For the Icing

  • 1 Cup cashew
  • 240 Milliliters almond milk
  • 1 Tablespoon honey
  • 2 Tablespoons cacao
  • 1 Teaspoon vanilla extract


For the Cupcakes:

Preheat the oven to 350 degrees F. Line cupcake tin with paper cases. Combine the flour, cacao powder, cinnamon and bicarbonate of soda in a large bowl.
Add the honey, grated beetroot and coconut oil to a food processor and cream until light and fluffy.Add the mixture from the food processor to the bowl of dry ingredients and mix well. Add the eggs one at a time and mix, then add the milk, while stirring vigorously.
Bake in the oven for 20 to 25 mins, then set aside to cool.

For the Icing

To make the frosting combine all the ingredients and a large bowl and mix well with an electric whisk until light and fluffy.
Once the cakes have completely cooled, pipe or spread the icing on top. The icing is really sweet so some people prefer lightly spreading it, but if you have a sweet tooth like me then piping it will be fine. Decorate with either a sprinkle of cinnamon, cacao or blueberry powder.

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,