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Chocolate Cupcakes

celebrate with cupcakes!

Secret superfood ingredients help give these cupcakes such great flavor that frosting is entirely optional.


¾ Cup Spelt Flour
1½ Tbsp Flax Powder
2 Tbsp Navitas Naturals Lucuma Powder
⅔ Cup Navitas Naturals Coconut Sugar
⅓ Cup Evaporated Cane Juice or Cane Sugar
⅓ Cup Navitas Naturals Cacao Powder
⅓ Cup Cocoa Powder (unsweetened)
1 tsp aluminum-free Baking Soda
½ tsp Baking Powder
½ tsp Sea Salt
⅛ tsp Xanthan Gum
1 Cup Water
⅓ Cup Canola or Safflower Oil
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract


Preheat the oven to 350 F. Pack a 12-cup cupcake tin with paper liners.

In a large bowl, mix the flour, flax powder, lucuma, sugars, cacao, cocoa, baking soda, baking powder, salt, and xanthan gum together. Add the water, oil, vinegar, and vanilla. Mix until well blended, and pour into the prepared cupcake tin, distributing evenly throughout the 12 vessels.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 15 minutes. Transfer cupcakes to a wire rack and allow to cool completely – about 30 minutes – before frosting. Top with favorite frosting as desired.

Yield: 12 cupcakes

Submitted By

Julie Morris