PREPARATION + COOKING: 20 + 30 minutes + freezing
STORAGE: Can be kept in an airtight container for 3-4 days or frozen for up to 1 month.


  • 125ml/4fl oz/1/2 cup light olive oil, plus extra for greasing
  • 60g/21/4oz/1/2 cup coconut flour
  • 30g/1oz/1/4 cup cocoa powder
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 5 eggs
  • 100g/3½oz/heaped ½ cup xylitol
  • 2 tsp vanilla extract


  • 12tsp no added strawberry jam


  • 150g/51/2oz dairy-free dark chocolate
  • 60g/21/4oz coconut butter
  • 2tbsp xylitol
  • 1 tbsp vanilla extract
  • or use melted chocolate to drizzle over the cakes


  1. Preheat the oven to 180ºC/350ºF/Gas 4. Lightly grease 12 holes in a muffin tin with oil.
  2. In a food processor, combine the coconut flour, cocoa powder, salt, baking powder and bicarbonate of soda.
  3. Put the eggs, oil, xylitol and vanilla extract in a bowl and beat together. Gradually add the dry ingredients beating to form a smooth batter.
  4. Spoon a tablespoon of the mixture into the prepared muffin holes. Spoon a teaspoon of the jam on top and cover with the remaining mixture.
  5. Bake for 20-25 minutes until golden brown and firm. Leave to cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack.
  6. To make the frosting, place all the ingredients in a saucepan and heat through over a low heat. Leave to cool, then tip the frosting into a freeze proof container and freeze for 30 minutes to chill and thicken. Remove from the freezer and beat whip the frosting in a blender until it is thick and fluffy. Spread over the cakes and decorate with a few chopped strawberries, if wished.

Symbols: Suitable for vegetarians, Suitable for vegans, Gluten-Free, Wheat-Free, Dairy-Free, Seed-Free, Soya-Free

These healthy, mouth-watering, gluten-free cupcakes contain a delicious berry jam in the centre and are topped with a creamy, dairy-free chocolate frosting. They are a perfect nutritious tasty treat for all ages and would make a wonderful addition to a children’s party.

Christine is a well known nutritional expert and chef and specialises in producing healthy recipes for the family. She is also author of over 11 recipe and health books including the popular Top 100 Baby Food Recipes and Top 100 Recipes for Finger Food. 

See Christine’s website for further information about her books and work



About The Author

Nutritionist, Chef & Author

Christine Bailey is a renowned degree qualified Nutritionist, Speaker, Chef, Food and Health Consultant and Author with over 18 years of experience. She was awarded Coeliac Chef of the Year 2009 and supports many individuals and corporates on a wide range of health matters. She is a member of BANT (The British Association for Applied Nutrition and Nutritional Therapy), CNHC (Complementary & Natural Healthcare Council) and is a Graduate member of the Institute of Functional Medicine (AFMCP). She also received the CAM award 2012 for outstanding contribution to the community. She has particular interests in children's health, allergies and free from diets, paleo diets, skin health, weight loss, ageing, digestive health and digestive disorders, chronic autoimmune conditions, cancer, women's health, sports nutrition and corporate health She is a member of the Guild of Health Writers and writes regularly for many national magazines including Natural Health & Beauty, Health & Fitness, Men's Health, BodyFit, Cook Vegetarian, Women's fitness, Men's fitness, Men's Health as well as websites on food, health, family and women's health She is the author of numerous health and recipe books including The Top 100 Low Salt Recipes, The Vitamix Cook Book, The Top 100 Baby Food Recipes, The Top 100 finger foods, The Top 100 Recipes for Brainy Kids, The Juice Diet Book, The Raw Food Diet, The Functional Nutrition Cookbook and Nourish: Cancer Care Cookbook. She regularly sees clients at her nutrition clinic in Reading and London, Harley Street as well as in workplace for Corporates and Health clubs. She is a lecturer and module leader at the Centre of Nutrition (CNELM) and runs cookery and health days for heath care practitioners. She is also involved in corporate health work advising companies on strategies to improve employee health and presenting at seminars and conferences. Christine runs a range of cookery days on healthy eating, combating health conditions, special diets and hands on days for children

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