Almond, Orange & Fennel Cupcakes


A wonderful recipe by our foodie ambassador Pamela Ryan. Check out her page for more posts.


Light and fragrant orange + fennel cupcakes with a whipped chocolate frosting.


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Almond, Orange & Fennel Cupcakes – – – [/wpurp-searchable-recipe]

ServesMakes 8 - 10
Cooks In18-20 Minutes


For the cupcakes

230g (2 cups) almond flour
1teaspoon baking powder
1 teaspoon whole fennel seeds
Juice and zest of 1 medium orange
2 large free-range eggs
80g coconut oil, softened
100g coconut blossom nectar

For the frosting

1x 400ml can full-fat coconut milk (I like the Thai Gold brand as it has a good proportion of coconut cream)
1/4 cup good quality cacao powder
Optional: 1/2 - 1 tbsp coconut blossom nectar or powdered coconut palm sugar*
*blend a cup of coconut palm sugar in an electric food mixer until powdery and store in an airtight jar.

To decorate (options)

Zest from 1/2 orange
1 tbsp raw cacao nibs
1 tbsp of finely chopped toasted almonds


To make the cupcakes

Preheat oven to 170 Fan / 375 °F / Gas 5. Prepare a muffin pan with the cupcake cases.

In a large mixing bowl combine the almond flour, baking powder, fennel seeds and orange zest.

Add the eggs, coconut oil, coconut blossom nectar and orange juice and beat into a thick batter.

Distribute the batter into the cupcake liners (a medium cupcake case takes about 2 tbsp of batter).

Bake for 18 - 20 minutes until lightly golden. Meanwhile, make the chocolate frosting.


To make the chocolate frosting

Place the unopened can of coconut milk upside down in the refrigerator and leave overnight (you can do this on the evening before you plan to bake).

To make the frosting remove the coconut milk from the refrigerator, open and scoop out the cream that has separated from the liquid into a large mixing bowl (don’t throw out the liquid, store in the fridge for up to 3 days and use for smoothies).

Use a handheld electric whisk to whip the coconut cream until it is light and fluffy.

Add the cacao powder and sweetener (if using) and whip again until combined. Place the bowl back into the fridge while you wait for the cupcakes to cook.


To decorate

Remove the cupcakes from the oven when firm to touch and lightly golden. Transfer to a wire rack and allow to cool completely.

Use a palette knife or piping bag to decorate each cupcake with the chocolate frosting. Finish with a sprinkle of orange zest, cacao nibs or finely chopped almonds and enjoy!