Chocolate Orange cupcakes

Chocolate Orange Date Cupcakes


These cupcakes were an experiment and ended up being the most amazing bake I have ever made! They are so soft and have the best flavour. The icing is delicious and if you don’t have tahini you could use cashew butter instead. These could be perfect for a kids party too![wpurp-searchable-recipe]Chocolate Orange Date Cupcakes – – – [/wpurp-searchable-recipe]

Cooks In20 minutes


150g Almond flour

50g Gluten free flour (I use doves)

2 Oranges & zest

50g Raw Cacao Powder

1 tsp Baking powder

1.5 tsp Bicarbonate of powder

¼ tsp Salt

150g Dates

125ml Hot water (1/2 cup)

150ml Olive oil

2 Eggs

100g Syrup (honey, maple, rice or agave)



4 tbsp Tahini

1 Orange juice (use the juice from the 2 in the list above)

3 tbsp Date syrup

4 tbsp Raw cacao powder

¼ tsp Vanilla essence


Pre-heat oven to 180 deg fan and line a muffin tray with large muffin cases.

(or a 9inch cake tin)

Mix together in a bowl the almond flour, gluten free flour, zest of two oranges, raw cacao powder, baking powder, bicarbonate of powder and salt. Make sure there are no lumps if there are put the mixed dry mixture through a sieve and push through with a back of a spoon.

In a pan add the dates, hot water and juice of one orange and bring to a simmer for 2-3 minutes. This is just so the dates soften.

Put the date mixture into a blender and blend until chunky paste.

In a separate bowl beat the egg with the olive oil and syrup.

Mix the date paste into the egg mixture.

Combine the dry and wet mixtures together.

Put into the muffin cases / tray and fill to about ½ cm from the top. Put into the oven for 20 minutes.

When ready take out of the oven and leave to cool for at least 30 minutes.

Make the icing by combining the tahini, juice of one orange, date syrup, raw cacao powder and vanilla essence. Make sure you sieve the raw cacao so there are no lumps.

Spread over the top of the cupcakes and garnish with a little orange zest or chopped nuts.