Gluten Free Choc Cupcakes

These gluten-free cupcakes with a twist mean you definitely won’t feel left out of office cake day. The zucchini gives them a fantastically soft, moreish texture, and the wholefood ingredients make them feel naughty when in fact they are nice!


  • 400g (about 2 medium) grated zucchini

  • 3/4 cup raw cacao powder

  • 1 teaspoon vanilla bean paste or extract

  • ½ cup coconut oil

  • ½ cup maple syrup

  • 1 tea bag Morning Mojo Higher Living Tea - contents only

  • ½ cup ground flaxseed meal

  • 3 cups almond meal

  • 1 tsp gluten free baking powder

Chocolate Frosting

  • ½ cup peanut butter

  • ¼ cup coconut butter

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 2 tbsp raw cacao powder

  • 1 ½  cups milk of choice, to blend


  1. Preheat oven to 160°C fan-forced.

  2. Combine the zucchini, cacao powder, vanilla, coconut oil, maple syrup and Higher Living Tea Morning Mojo Tea Bag contents into a food processor.

  3. Blend until all combine.

  4. Add flaxseed meal, almond meal and baking powder. Blend until a thick mixture is formed- wipe down sides of jug during blending if needed.

  5. Divide into paper-lined muffin tins.

  6. Bake for 35–40 minutes until cooked through

  7. Cool and enjoy.

  8. To make frosting combine all ingredients into a high-speed blender and      blend until smooth and creamy. Note: frosting will firm up in the fridge.

  9. Spread frosting over muffins and enjoy!

For a tray full of fun cupcakes, try different toppings like crumbled cashews, roasted buckwheat or mint-chocolate shavings.

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