Whole Family | Chocolate Cupcakes (no sugar added, grain-free, dairy-free, nut-free, gluten-free)

We don’t do a lot of sweets, obviously, in our house. It is a rare occasion that we bring sweets in, it’s more that we bring them out.

My kids know by now that when they eye that coveted birthday party invitation through the thin slot in our mailbox and they squeeze their tiny hands in the slot to barely pull it out, that it’s time, again, to pull out the mixing bowls. Birthday cupcakes are coming!

I’m all about getting out of the mode of food being the center of a celebration and for myself and Brandon we can handle that and we are doing well with it. We already don’t eat the birthday foods at a party and Jeremiah knows he’ll be checking his sugar half a dozen times in the hour and a half party. The kids already manage gracefully the changes we have implemented and do great with those changes. But what do I sometimes allow? Cake. Well, “healthy” cake. Actually cupcakes. Okay, let me clarify.

I allow homemade, whole food ingredient, no sugar added, chocolate cupcakes. And they are the BOMB. I found this recipe on Elana’s Pantry‘s website from a few years back and with a few tweaks and changes have made them my own.

I hesitate to say these are Whole30 approved because they are more on the line of how you see the cupcakes. If these are filling a sugar craving you have, if you would rather not go to the party than go and not eat cake, then I would suggest you steer clear of the cupcakes during your 30 days and wait until you have your sugar cravings under control. These would be more of a gluten-free or paleo dessert. 

We just went to a birthday party last weekend where we decorated sugar cookies, eyeballed a punch bowl of popcorn and a pitcher of white hot cocoa, and watched the other kids eat marshmallow topped cupcakes with vanilla ice cream. What did we have? Chicharrones, prunes, an apple and water. And we were fine. We were more than fine. We had a great time.

Dessert is not our driving force and we are okays without it. On some occasions, I want to treat the kids with these cupcakes and they are always excited to have them. Do we have them every time? No. But when we do we, we sure do like them!

Saying all that, the ingredients to these cupcakes are great ingredients that even the most allergic/sensitive member of your family should be able to enjoy. 

So, without further adieu, I present to you and yours…. chocolate cupcakes.

Here’s what you need:

1/2 cup coconut flour

1/2 cup 100% raw cacao powder

1/2 tsp sea salt

1 tsp baking soda

6 eggs

1/2 cup olive oil

1 cup unsweetened apple sauce

1 jar 100% fruit spread

Here’s how you do it:

1. Preheat oven to 375 degrees.

2. Combine flour, cacao, salt, and baking soda in a small bowl.

3. Combine eggs, oil, and applesauce in a large bowl.

4. Mix dry ingredients into wet ingredients.

5. Here’s the secret ingredient to how these cook so perfectly and are able to be eaten so perfectly. The baking cups.

I highly, highly highly recommend you use the If You Care baking cups. I get mine from Whole Foods and they are the ONLY baking cups I have ever found that seriously DO NOT stick in the slightest! And I don’t even spray them! They literally fall off the cupcakes without any mess-ups. Not only does this make the cupcakes look pretty… but I get to eat the entire cupcake without trying to bite it off the paper cup! Score!

So anyways, fill your 18 If You Care baking cups and put the cupcakes in the oven for 20 minutes.

6. Halfway through cooking time grab your 100% fruit spread (with no added sugar or other weird stuff) and spread a heaping teaspoon on each cupcake. You can choose to wait until they are done to do this step but I personally think it’s worth it to do it halfway through. The fruit spread absorbs into the cupcakes a bit and makes them all the more irresistible.

The 365 brand of fruit spread is the only spread I have been able to find that does not have any added sugar or other non-whole30 approved ingredients. It also tastes amazing!

7. Take those bad boys out of the oven and wait at least a couple minutes for them to cool off before DEVOURING them. Seriously, it takes forever for your mouth to heal from cupcake burns, I speak from experience. Wait the two minutes!

Okay, 2 minutes are up. DIG IN!!!!!

I promise you and your “Whole Family” will LOVE these cupcakes… minus the sugar spike, guilt and disgruntled gut.


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Hello, I'm Jacque. Thanks for stopping by! At Whole Family Strong our desire is to challenge you to get back to the basics both spiritually and physically, as a family. We hope to encourage your family to eat whole foods, exercise, and dig into the word, together. Friends, let's walk this journey together as we continue to make our own whole family strong.

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  1. says

    Hey, I am looking for a good recipe for my baby’s first birthday. I really don’t want to give her sugar but want to celebrate. Can you think of a good substitute for the coconut flour? I don’t think that’s recommended to give to small babies.

    By the way, my daughter’s name is Gwendolyn Shiloh. She was very nearly named Shiloh, and we were set on that as her first name, but then both my husband and I started calling her Gwendolyn when I was 26 weeks pregnant without the other realizing it. When we found out, we decided to name her Gwendolyn but kept Shiloh the middle name. It’s so beautiful. :) Sometimes we call her Shiloh too.

  2. sarah says

    Would these freeze well? I’d like to have something on hand for my kids when there is a birthday at school and everyone gets cupcakes.


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