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Change Translates as a Healthy Chocolate Raspberry Cupcake

Chocolate cupcakes

Change translates as “healthy” in my book, especially when it comes to a Chocolate Raspberry Cupcake. Two years ago I began making changes in my way of cooking that allowed me to live gluten free, sugar free, and dairy free.

The one catch–I didn’t want to feel like I was missing out on the feast of life. I haven’t. Besides enjoying a whole new way of cooking, I’ve lost fifty pounds. Yes, I’ve had to adjust old recipes and learn how to pronounce “xylitol,” but the payoff has been worth it–more energy, less sugar cravings, and a healthier lifestyle.

Last Friday I took a plate of Chocolate Raspberry Cupcakes to a friend’s home as my part of the dinner contribution. It is from one of my favorite cookbooks, The Spunky Coconut Cookbook by Kelly V. Brozyna. *nod and grin to highly recommend* I’m a stevia girl and very seldom use agave as a sweetener, but this recipe is my exception. It is amazing! Really–I fully expect it to be on the menu at the Marriage Supper of the Lamb.

Yes, you may have to spend a little money at the health food store, but don’t let that hinder your chocolate craving cooking endeavors. Most everything will keep for months in the freezer (“flours”) or in the refrigerator (Chocolate Raspberry liquid stevia). And, of course, you are going to make this chocolate cake again, aren’t you?

Chocolate Raspberry Cake

Mix together with an electric mixer:

3/4 cup coconut oil, liquefied (I use coconut oil in almost all my baking. Just melt what you need in the microwave and solid becomes liquid.)

1/2 cup organic cocoa powder


3/4 cup agave

6 room temperature eggs

1 Tbsp vanilla

1/2 tsp Chocolate Raspberry liquid stevia (a small bottle will last a year, and you know you will want to make this cake often!)

1/4 tsp salt

1/4 brown rice flour

1/4 cup coconut flour

1/4 cup tapioca flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

Beat again. Then pour into a greased, coconut floured Bundt pan or springform pan. Bake at 325 for 34 minutes OR fill 18 muffin cups 2/3 full and bake for 15 minutes.

Top with Coconut Whipped Topping:

Blend together in a blender:

1 can coconut milk (not “lite”)

1 Tbsp vanilla extract

3 Tbsp xylitol

5 drops Chocolate Raspberry liquid stevia

1 tsp xanthan gum

(store in the refrigerator)

If you try this recipe and find yourself telling your friends about this chocolate goodness, please come on back and tell us about your experience. I know I’m not the only chocolate craving, sugar free glutton out there!

And, if you haven’t already, zip on over to The Spunky Coconut blog and check out more of Kelly’s awesome recipes.

Susan Gaddis, Helping you build your spiritual legacy

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This Post Has 3 Comments

  1. Lilly Green

    I’m thinking yum!

  2. Dana Wilson

    I also have made a huge change in eating/exercising and have lost 50 lbs. PTL! These sound really good! We have been looking for healthy dessert recipes w/o gluten, etc., so we will have to give this cake a try. Thanks for posting!

  3. Susan Gaddis

    Yes, yum, Lilly, along with feeling pampered. 🙂
    Dana, I’ve been on this journey of healthy eating for over a year and half now, and it really is fun! New cookbooks, recipes found online, and a husband who actually likes the new taste of “sugar.” Have fun baking for your family, and thanks for stopping by.

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