Raw Mulberry-Coconut Cupcakes

By Chef: Nicole Axworthy
Posted: July 3, 2012


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Moist, buttery, sweet and delicate, these cupcakes are not only gluten free but also 100% vegan and RAW! Try out this amazing recipe by Nicole Axworthy if you’re in the mood for something fun and different. Coconut and almond flour combine with ground mulberries, date paste, flax seed meal, coconut oil, and almond milk to create a lightweight batter. These sweet little treats are topped with a creamy cashew blueberry icing. They will definitely bring a smile to your face!

Yield: 1 dozen


For the cupcakes:

  • 1 cup coconut flour (grind coconut flakes to a fine powder)
  • 1 cup almond flour (grind raw almonds to a fine powder)
  • 1/2 cup ground, dried mulberries (grind dried mulberries)
  • 1/3 cup date paste (blend 1 cup soaked dates with 1/4 cup water)
  • 2 tbsp almond milk
  • pinch of salt
  • 2 tbsp coconut oil, melted
  • 1 tbsp flax meal

For the frosting:

  • 3/4 cup frozen blueberries
  • 1/2 cup raw cashew butter
  • 1/4 cup raw agave nectar
  • 6 tbsp coconut oil, melted

For the cupcakes:

1) Using a hand mixer or stand mixer, combine the coconut flour, almond flour and ground mulberries.

2) Add the date paste, almond milk and salt and mix until combined.

3) Finally, add the coconut oil and flax meal and mix until just combined. Be careful not to overmix. It should look like thick cake batter.

4) Line a mini muffin tray with mini muffin or candy cups. Scoop a 1/2 tablespoon of the cupcake mixture and mold it into a ball or cupcake shape and gently press it into the muffin cup. Repeat with remaining mixture. Place the tray in the fridge or freezer while you make the frosting (recipe below).

For the frosting:

1) Using a high-speed blender, blend the blueberries, cashew butter and agave nectar until well combined and smooth. Add the coconut oil and blend just to combine.

2) Scoop the mixture into a piping bag and attach a small tip. Decorate each cupcake and return the cupcakes to the fridge until ready to serve.