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Grain-Free Chocolate Cupcakes (Primal, GAPS, Grain-free, Gluten-free)

  • Author: Melanie Christner - Honest Body


Makes 12+ cupcakes

Adapted from this recipe by Comfy Belly


  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa (fair trade best)
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp baking soda
  • 6 large eggs
  • 1 cup raw honey
  • 1/4 cup (1/2 stick) butter


  1. Preheat oven to 350 degrees F
  2. Combine all the dry ingredients and mix well
  3. Melt butter in saucepan over low heat
  4. Mix eggs, honey and melted butter together
  5. Combine wet ingredients with dry ingredients and mix for at least a minute or more, until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time)
  6. Fill each cupcake liner 1/2 way up
  7. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
  8. Cool cupcakes before applying frosting
  9. Frost and enjoy! You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.

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