Can I have another piece of chocolate cake? Of course you can when it’s good for you! I love to make food that uses seasonal fruit and veggies and keeps the kids lunch boxes looking good. This Chocolate Lime Cupcake recipe makes best use of in season limes and is gluten, sugar, grain and dairy free.
Since it is school holidays now, I love to have these on hand for visiting friends on my days off work. They are a great lunch box food if away for the day too especially over the chocky Easter season.
Lime trees in your garden need a quick feed at this time of year so pop into your local Palmers for citrus food and don’t forget to spray with Neem to prevent white fly and aphid from attacking your trees, leaving their sticky stools which cause sooty mold.
Into the kitchen we go!
Chocolate Lime Cupcakes
- 2 cups almond flour
- 6 free range eggs
- zest of 3 limes
- 2 Tablespoons lime juice (I buy fresh lime juice in the veggie isle of the supermarket if the lime fruit are too dry inside.
- 5 Tablespoons honey melted in 2 Tablespoons boiling water
- ¾ cup shredded coconut
- ½ cup olive oil
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 Tablespoon water
- sprinkle of coconut sugar to top the muffins
- Set oven to 180 degrees Celcius and oven rack in the middle of the oven. Line muffin pan with 12 patty liners and set aside.
- In food processor add Almond flour, eggs, lime zest, lime juice, melted honey/water, coconut, sifted cocoa and olive oil. Blend on high until well combined.
- Mix baking soda into vinegar and water then add to muffin batter; blend to combine.
- Pour the runny liquid batter into patty liner ¾ of the way up to allow for rising.
- Bake in oven for 10 – 15 minutes until spring back in the middle when touched.
- Cool on a wire rack and sprinkle with Coconut sugar which will melt like a glace. You may wish to top with melted dark chocolate and decorate with organic raisins.
- Store in air tight container or freezer. If making mini muffins your mixture will make 30 cakes.