Moringa Halloween Cupcakes

Moringa Halloween Cupcakes

If you can’t eat green cupcakes at Halloween when can you?! The moringa gives these gluten free, low FODMAP and refined sugar free cupcakes a beautiful natural green colour, but don't be spooked - they still taste delicious!


For the cakes:
4 tsp Aduna Moringa Powder
120g rice flour
150g ground almonds
2 tsp gluten free baking powder
170g melted coconut oil
150ml maple syrup
3 large eggs
160ml unsweetened almond milk
1 tsp vanilla extract

For the frosting:
2 tsp Aduna Moringa Powder
2 x tins of full fat coconut milk (chilled overnight)
1 tbsp maple syrup
1 tsp vanilla extract
juice 1 lime
6 strawberries, halved


Preheat the oven to 170°C and line a 12-hole cupcake tray with cupcake cases (I use silicone cases).

To make the cupcakes, combine the rice flour, ground almonds, baking powder and moringa powder in a large mixing bowl. Add the coconut oil, maple syrup, eggs, almond milk and vanilla to a blender or food processor and pulse 4 times.

Pour the wet ingredients into the dry ingredients and mix thoroughly. Spoon the batter evenly into the prepared cupcake cases. Bake in the oven for 25 minutes or until a skewer or knife comes out clean.

To make the frosting, remove the thick top layer of each tin of coconut milk (the cream) and place it in a large bowl. Whisk for 1-2 minutes until thick and creamy. Add the maple syrup, moringa, vanilla and lime juice before whisking again for a further minute.

Leave the cupcakes to cool in the tray for 15 minutes before placing them on a cooling rack (remove the silicone cases now if using).

Pipe or spread the frosting onto each cooled cupcake and decorate with strawberries.


Recipe by Nutritiously Naughty

Browse recipes

Looking for more delicious ways to super-charge your day? You're sure to find something you'll love from our 280+ recipe library!

See all recipes