Sugar and glutenfree cupcakes. This is THE healthy cake for happy kids and grown ups! Its is really good and full with nutrition, based on almond flour and coconut oil. You can choose to make a cake or cupcakes.

For a cake:

Turn on your oven to 180 degrees Celcius. Line a loaf tin with non-stick baking paper, or use a little coconut oil so it won’t stick. Or you can use silicone baking cups instead of the loaf tin.


250gram grounded almond (Puga’s supermarket – kilo approx. Euro 12)

2 tablespoons of coconut flour

3 tablespoon grounded flaxseed (or whole if you prefer)

1,5 teaspoon baking soda

1/4 teaspoon fine sea salt

1,5 tablespoons of coconut blossom (gula djawa at health shop); it is a bit expensive so it can be replaced by some extra Agave sirop

5 organic (medium size) free-range eggs, beaten

50 grams melted (microwave) coconut oil (also at Puga’s)

1 tablespoon of vinegar apple cider

1 or 2 tablespoons of Agave sirop (use Ecological sirop – available at Aldi’s); or ecological honey (honey has a higher GI index than Agave sirop)


1. In a large mixing bowl whisk together the dry ingredients: grounded almond, Gula Java, flaxseed, coconut flour, baking soda and sea salt.

2. In another bowl whisk al the wet ingredients together: eggs, coconut oil, vinegar, Agave sirop

3. Scoop the wet ingredients into the large mixing bowl together with the dry ingredients. And mix all together with a mixer for a minute or so. Spread this mixture in the prepared loaf tin.

4.Place the tin in the centre of the preheated oven and allow the cake to bake for 35-45 minutes.

5. Remove the cake from the oven and cool in the tin. 6. Store in a bread jar or paper bag in the fridge. Or freeze in slices Preparing time 15 minutes. Cook time: 35-45 minutes