Spiced Chocolate Orange Cupcakes

spiced chocolate orange cupcakes

img_1142 spiced chocolate orange cupcakes

These cupcakes are my second festive recipe this season (I had to start early as I LOVE Christmas baking!).  So every time I come up with a new gluten free, low FODMAP cake recipe I am convinced it is better than the previous recipe but this time I have definitely created my best cake recipe ever! These spiced chocolate orange cupcakes are so light and perfectly sweet I cannot wait for you try them. I have lightly spiced the batter by adding ground cinnamon, ginger and cloves, just the smell alone makes me feel so festive!

This recipe is also refined sugar free as it uses maple syrup to sweeten, I have found this to be the best and most affordable low FODMAP sweetener so definitely give it a go when baking if you haven’t already!

I used coconut cream from a carton in this recipe but you could easily use the top layer of a can of full-fat coconut milk instead. The trick is to chill the can for at least an hour then scoop out the top layer, don’t add the water as this will dilute the icing. It needs to be nice and thick for this recipe!


spiced chocolate orange cupcakes

Makes 12 cupcakes


125g ground almonds

140g rice flour

40g Indigo Herbs cacao powder

2 tsp baking powder

1.5 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp vanilla extract

3 large eggs

180ml rice milk

160g coconut oil (soft but not melted)

160g maple syrup

Zest of 2 oranges


250ml coconut cream (I used a carton of coconut cream but you could use the top layer from a can of coconut milk)

20g Indigo Herbs coconut oil (melted then cooled)

25g Indigo Herbs cacao powder

40ml maple syrup

2-3 pure orange oil/ orange extract

Optional extras to decorate:

1 tsp ground cinnamon

Zest of ½ an orange

spiced chocolate orange cupcakes


  • Preheat the oven to 165oc and place 12 cases in a cupcake tray
  • Empty the coconut cream into a bowl and place it in the fridge so it is nice and chilled
  • In a bowl, mix together the the flour, ground almonds, cacao, spices and baking powder
  • In a large bowl, beat together the maple syrup and softened coconut oil
  • Add the eggs, orange zest and rice milk then whisk (with an electric whisk) on high speed until the mixture is smooth
  • Add the dry ingredients to the bowl then whisk using a lower speed until a thick cake batter has formed
  • Add spoonfuls of the cake batter to the cupcake cases (about 3 tbsp each)
  • Bake for 20-22 minutes until the cakes have a firm but spongy texture
  • Remove the cupcakes from the tin and place on a cooling rack until completely cooled
  • When the cakes are cooled you can prepare the icing
  • Whisk the coconut cream on high speed for a few minutes until it starts to thicken
  • Add the syrup, coconut oil, orange oil and cacao powder
  • Continue to whisk on high speed until the mixture reaches a spreadable texture
  • Spread the icing over the cooled cupcakes and sprinkle over the orange zest and ground cinnamon if using
  • Store in an airtight container or enjoy straight away!

spiced chocolate orange cupcakes

spiced chocolate orange cupcakes

Indigo Herbs Ambassador

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.