Mini Healthy Chocolate Cake Cupcakes

Mini Healthy Chocolate Cake Cupcakes

In our baking era thanks to Kristy! We’re obsessed with these Mini Healthy Chocolate Cake Cupcakes. The perfect bite-size treat to satisfy our sweet tooth with all clean ingredients! 


  • 1/3 cup Bob's Red Mill Paleo Blend Flour (blend of almond & coconut flours)
  • ¼ cup Unsweetened Cocoa Powder
  • 2 heaping tbsp. of vanilla protein powder (any kind you have on hand will work)
  • ¼ tsp. baking soda (heaping not leveled)
  • ½ tsp. salt
  • ¼ cup mild olive oil
  • ½ cup Natures Besti Monk Fruit Sugar blend (no erythritol) -you can probably use coconut sugar also I have not tested though
  • 1 egg (room temperature)
  • ½ tsp vanilla
  • 1/3 cup milk (room temp) + 1 tbsp vinegar (put together in bowl and set 5 minutes)
  • (mini dark choc. chips optional)
  • Elavi’s Strawberry Cashew Butter & Blue Vanilla Frosting


  • Preheat the oven to 350°F.
  • Whisk together flour, cocoa, protein powder, baking soda and salt. Set aside
  • Whisk together olive oil, egg, vanilla, milk/vinegar, and sugar.
  • Pour the wet ingredients into the dry ingredients and whisk until combined and smooth
  • Pour batter into greased cupcake molds 
  • Top with mini chocolate chips (optional)
  • Bake for 15-25 mins depending on which mold. Cupcakes will be done pretty quickly, just touch top and wait for "bounceback"
  • Cool completely before adding Elavi's Cashew Butter "icing" of choice
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