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Vanilla Bean Cupcakes

May 27, 2013 | Baked Sweets, Healthy Lunchbox

Vanilla bean cupcakes - These vanilla bean cupcakes are gluten free, grain free, nut free and fructose free. They are the perfect lunch box or kids party food treat too.

These healthy and nutritious grain, gluten, nut and sugar-free vanilla bean cupcakes are light and moist and will fool gluten lovers any day. Packed with fibre and protein, you simply can’t go past these beauties for a nourishing guilt free treat. Better still, they are so quick and simple to make and being nut-free, they are perfect for kids parties and school lunch boxes too.

This recipe also makes a fabulous ‘big’ cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes with cream or ganache in between.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.


Vanilla bean cupcakes

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Serves: 8 cupcakes
Vanilla bean cupcakes - These vanilla bean cupcakes are gluten free, grain free, nut free and fructose free. They are the perfect lunch box or kids party food treat too.
ADD TO FAVORITESADDED TO FAVORITES
4.94 from 16 votes
One of my most popular recipes, these Vanilla bean cupcakes are just delicious and you'd never guess they are made with beans. 

Ingredients

  • 425 g can cannellini beans -drained and rinsed well
  • 5 free-range or organic egg/s -large (or 6 small eggs, see note below)
  • 1 tbsp vanilla -powder, extract or essence
  • 50 g butter -softened at room temperature
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 40 g coconut flour please weigh this, as it really needs to be exact
  • ¼  tsp sea salt
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder (gluten free)
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Method

  • Preheat the oven to 180℃/350°F(fan forced).
  • In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
  • Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
  • Add back the pureed bean/egg mix and mix until well combined.
  • Now add the coconut flour, sea salt, bicarbonate of soda and baking powder.  Mix until combined and spoon into paper-lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you've never worked with coconut flour before.
  • Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake).
  • Cool and top with your preferred icing (recommendations below).

Thermomix Method

  • Preheat the oven to 180℃.
  • Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
  • Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
  • As per above method.

Note

  • Don't scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
  • I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. 

Store

  • They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.

Variations

Low-fructose

Choose rice malt syrup as your sweetener (optional pinch of stevia if you like also).

Coconut-free

Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten-free if you substitute with spelt).

Dairy-free

Substitute the butter with ghee or coconut oil.

Lemon or lime cupcakes

Add the zest of one large lemon or lime to the egg/bean mix.

Orange cupcakes

Add the zest of one large orange to the egg/bean mix.

Blueberry cupcakes

Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.

Chocolate chip

Add a ¼ cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I'm a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cupcake (this also saves me the effort of icing)!

Icing suggestions

Remember to make sure the cupcakes are completely cold before icing.

Fructose-free vanilla icing (gluten free too)

50grams of butter, softened at room temperature
A pinch of pure stevia powder
1 tablespoon brown rice syrup
1 tablespoon vanilla bean powder
Beat together until light and fluffy.

Cream cheese icing

50 grams cream cheese or quark
20 grams butter, softened at room temperature
1 tablespoon brown rice syrup
1 teaspoon vanilla
Beat together until light and fluffy.

Cashew nut cream (dairy and gluten free)

½ cup raw cashew nuts
¼ cup water
1 teaspoon vanilla
1 tablespoon brown rice syrup or maple syrup (optional)
Soak the cashews in water for 3-4 hours. Strain and then process with the rest of the ingredients until smooth. You can add more or less water to the nuts to achieve the desired consistency. If you aren't organised enough to soak the cashews, then boil them gently for 5 minutes, then process.

Vanilla cream

Carton cream whipped until light and fluffy
1 teaspoon vanilla
Beat ingredients together and place on top of the cupcake. You can also slice the top of the cake off, top with cream and replace the cake top with a slice of strawberry (like a butterfly cake).
 
Course: Snack

Share the goodness!

Category: Baked Sweets, Healthy Lunchbox Tags: afterschoolsnack, cake, coconutfree, cornfree, cupcake, dairyfree, garlicfree, glutenfree, grainfree, lowfructose, lowsugar, lunchbox, nutfree, onionfree, party, picnic, seafoodfree, sesamefree, soyfree, sweet, thermomix, treat, vegetarian, wheatfree, yeastfree

Reader Interactions

93 Comments

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  1. nat says

    cannelini beans?!

    May 28, 2013
    Reply
    • Georgia Harding says

      Yes that’s right! Try it, you’ll be surprised. Super easy too! G x

      May 28, 2013
      Reply
  2. Geri says

    Just tried these as an experiment for a gluten and fructose intolerant visitor and my teenage daughter was mortified to see beans going in. I battled to find rice syrup so used honey for now and swapped coconut flour for natural almond meal, the batter was quite runny but they cooked up great although I think I could have left them in a bit longer cause they didn’t rise as nicely as they are in the picture. I’m pretty sure even my teenager will eat these with a bit of icing on the top. Thanks G

    May 30, 2013
    Reply
    • Georgia Harding says

      Thanks for your feedback Geri. The almond meal is a heavier flour, the coconut flour is much ‘lighter’ so that may be why they didn’t rise so well. They taste good either way though.

      May 30, 2013
      Reply
  3. Jane says

    I’m having a well nourished Sunday morning, broth is on, cup cakes in the oven, looking good. Love your variations with flavours, ideal for keeping the kids happy. Thanks G.

    June 2, 2013
    Reply
    • Georgia Harding says

      Sound like the perfect start to a Well Nourished week! Thanks for the feedback. G x

      June 2, 2013
      Reply
  4. Rosanne O'Brien says

    Another winner at the O’Briens thanks again Georgia x

    June 3, 2013
    Reply
  5. Nat says

    I had these the other day with the cashew nut icing and they were delicious! I loved the texture. Will do again. Ta G x

    June 14, 2013
    Reply
    • Georgia Harding says

      Great, really pleased you liked them. G x

      June 14, 2013
      Reply
  6. Georgia Harding says

    THERMOMIX METHOD – I blend the beans etc as above at speed 8-9 for 10 seconds. Set aside. I don’t wash the bowl, I just insert the butterfly add the butter and sweetener and whip 1 minute, speed 4. You may need to scrape down the sides a few times. Remove the butterfly. Add the rest of the ingredients, scrape the butter mix from the sides and mix speed 5 for about 20 seconds (again scraping the sides mid way during the mixing, just make sure it’s evenly combined).

    June 19, 2013
    Reply
  7. Gen montgomerie says

    Hi George,
    Really enjoying reading your recipes! So keen to finally try these cupcakes… Just wondering what speed u mixed in thermomix after you added remaining ingredients once removing butterfly?
    Xx Gen Montgomerie

    June 21, 2013
    Reply
    • Georgia Harding says

      Thanks Gen. Have updated the TM method now. I’m very experimental with the TM which is why I’ve been a bit hesitant to include a method in the post itself. When mixing a cake batter I generally just turn on the speed to 4 or 5 and watch through the lid to see it come together. Once it’s all combined, I stop it. Less is always best when mixing any cake batter. G x

      June 21, 2013
      Reply
  8. Sally says

    Hi Georgia, I’m keen to give these cupcakes a go but my kids can’t tolerate the high amine level in coconut flour or almond meal…do you think it would work if I substitute with spelt or just plain? – Sally x

    July 10, 2013
    Reply
    • Georgia Harding says

      I can’t see why spelt wouldn’t work. I’d add enough to achieve a loose (fairly runny) batter. Don’t scrimp on the eggs or change any other part of the recipe. It won’t take any where near as much flour as a regular cake so I’d add it a tablespoon at a time. Let me know how it goes? G x

      July 10, 2013
      Reply
  9. Sally says

    Success! Finally got around to making these, I ended up using plain self raising and they worked out great, topped them with the creamed cheese icing, delish! Tim ate two soon as I iced them and the kids argued that since they were so healthy they should be allowed two also! Thanks Georgia x

    July 19, 2013
    Reply
    • Georgia Harding says

      Great Sally. Thanks for your comments and improvisations. Did you use the same quantity of SR flour as coconut or more? It’s good for other readers who may also prefer to avoid coconut flour. G x

      July 20, 2013
      Reply
      • Sally says

        I used exactly the same as coconut flour, 40 gms which was 1/3 cup exact. Next on my list is your chic chip cookies 🙂

        July 21, 2013
        Reply
        • Georgia Harding says

          Thanks for that Sally. Just great for others wanting to substitute also. G x

          July 21, 2013
          Reply
  10. Danni says

    I just made these this afternoon and they were delish! The kids loved them as did hubby and me. I was not confident as the batter didn’t taste great but once cooked they were so moist, light and fluffy.

    August 4, 2013
    Reply
    • Georgia Harding says

      That’s great Danni. Yes good point, the batter isn’t a good reflection of the end result. You will find they will be even nicer the next day. Thanks for the feedback, much appreciated. G x

      August 4, 2013
      Reply
  11. Sarah says

    Love the idea of cupcakes with beans – gold! My kids and I are vego so we eat a lot of legumes and in particular I’m always looking for opportunities to turbo charge their iron intake. Do you know where cannelini beans sit in terms of their iron content?

    February 21, 2014
    Reply
    • Georgia Harding says

      They are definitely a source of Iron and an awesome snack for kids veto or not. Being vego, you just need to make sure you prepare (soak), ferment or sprout all grains, nuts, seeds and legumes to reduce the anti nutrients that bind to these important minerals. G x

      February 22, 2014
      Reply
  12. Sally says

    Okay. These are AWESOME! They were my sweet treat baking for this weekend and I have to admit, I was highly dubious. I was even telling my husband we could just drown them in icing if they were horrible. They are beautiful though and don’t need icing at all.

    I didn’t have baking powder, so subbed 1/4 tsp extra bicarb + 1/2 tsp cream of tartar. My blender also didn’t do a good enough job on the butter/honey blending, so I slightly warmed them over a bowl of hot water to bring them together.

    Do you think these would freeze okay?

    March 23, 2014
    Reply
    • Georgia Harding says

      Hi Sally, yep I think a lot of people are put off by the ingredients (and even the batter tastes ordinary). So pleased you like them. Yes they freeze really well. Should add that to the recipe – one of my first on the website so I wasn’t so onto it back then!! Thanks for taking the time to comment. Really appreciate your feedback, G x

      March 23, 2014
      Reply
  13. Anouk says

    These are great. I have made them a couple of times and even the fussy kids that come over tuck in.
    Have you tried making these as one big cake?
    I am thinking of using it for my daughter’s birthday cake.

    March 26, 2014
    Reply
    • Georgia Harding says

      Thanks Anouk, I’m sorry, I haven’t made them as a cake but I can’t see why they wouldn’t work. You’ll just need to keep a close eye on them when cooking. Love to hear how they go? Gx

      March 26, 2014
      Reply
      • Anouk says

        The big cake worked! It was really yummy and well received by most of the kids. I also made my own food colouring as in the I Quit Sugar Kids Cookbook (i.e. spinach juice for green, beetroot juice for pink, watery tumeric for yellow, etc.) and coloured coconut to make a rainbow decoration. All worked wonderfully.

        April 2, 2014
        Reply
        • Georgia Harding says

          Ah how wonderful, thanks for letting me know. Thrilled and yes it’s amazing how many ‘nature’ given colours are possible. G x

          April 3, 2014
          Reply
  14. Katri says

    I made these yesterday and can’t believe how moist and delicious they are! Next time I’ll try some of the flavor variations.
    My fussy 5 year old cupcake loving daughter didn’t even flinch when cooking with beans, knowing we were making cupcakes. We topped it with the whipped cream icing with a drop of food colouring and she was in the same heaven as when eating sugar laden cakes.
    Thanks so much for sharing your gift and wisdom!

    April 2, 2014
    Reply
    • Georgia Harding says

      I’m so pleased you and your daughter loved them and thanks for taking the time to comment. Love whipped cream with them too. I sometimes make butterfly cup cakes with this recipe, works a treat, G x

      April 3, 2014
      Reply
  15. Maryanne says

    Hi Georgia, I started following your website through Facebook a couple weeks ago while I was on holidays. I was so excited to get back from holidays to start making your recipes, as I have been wanting to change the way I cook for a while.
    Last night I made the Anzac biscuits, which were fantastic!!
    This morning I made the toasted muesli and then made the parfait, my husband the fussy eater ate it WOW he normally refuses to eat yogurt, and it was natural. For dinner I made the chicken & almond curry which was also Amazing!! This will become a regular meal for us coming into winter!! Was so inspired after this I made the vanilla bean cupcakes tonight and what a surprise they were!
    I made the cream cheese icing for those! I can’t wait to do more of your recipes!!! 🙂 Thank you!!!!

    May 3, 2014
    Reply
    • Georgia Harding says

      Thanks Maryanne so much for your feedback and support. I love hearing about winning over fuss pots especially!! I hope you continue to enjoy my recipes and healthy inspiration. Have a great weekend,G x

      May 3, 2014
      Reply
  16. Monique says

    Hi Georgia, can I replace the butter with coconut oil for the fructose free vanilla icing (and do i substitute with same amount?). Thanks, Monique

    August 16, 2014
    Reply
    • Georgia Harding says

      Hi Monique
      I’m not sure coconut oil will hold as well as butter. For dairy and fructose free I’d go with the cashew nut icing. Alternatively, sub the butter with creamed coconut – which has a a firm nut butter like consistency (not to be confused with coconut cream). G x

      August 17, 2014
      Reply
  17. Nikki says

    Hi, I am intolerant of eggs. Do you think this would work with a flax or chia egg? Thank you!

    October 28, 2014
    Reply
    • Georgia Harding says

      Oooh, I’m a bit hesitant with this but never say never. Perhaps try a 1/4 batch. I have been both surprised and disappointed with egg replacement (especially when there are so many eggs and no gluten binders). Perhaps you could replace some of the coconut flour with arrowroot too? Love to know how you go Nikki. G x

      October 29, 2014
      Reply
      • Han Oush says

        I only had 3 eggs so also added 2T of flax soaked in 6T of water and a 5cm piece of banana, plus decreased the coconut flour to 30g and added 10g of arrowroot starch. The texture is just like the recipes I’d normally use eggs + coconut flour so I’m claiming it worked! Don’t know what they’re meant to be like with all eggs though, or whether it would work with only flax eggs, but thought I’d let you know of my tweak anyway!

        April 8, 2015
        Reply
  18. Julie says

    These are fantastic. Thank you for your beautiful and informative website, Georgia. I have one fussy child who has been happy to eat these! However, I made the mistake of going overboard and giving them every day for lunch for a few weeks (I let my excitement cloud my judgement) and they have gone off them. But I will bring them out again further down the track and in the meantime I will try something else on your website.

    November 22, 2014
    Reply
    • Georgia Harding says

      Hi Julie, I missed your comment somehow, so sorry for the late acknowledgement. Yes I have done the same in the past with my kids – they used to love my toasted muesli but after relying on it for breakfast, both have gone off it. Variety is the spice of life (and important to keep kids interested). G x

      January 27, 2015
      Reply
  19. Andrea says

    Can I freeze them with icing on? Does cream cheese or cream freeze well?

    January 25, 2015
    Reply
    • Georgia Harding says

      I haven’t done so myself, but can’t see why they wouldn’t freeze well. G x

      January 27, 2015
      Reply
  20. Nikki says

    Hi Georgia, I’m planning on doubling this recipe to make a ladybird birthday cake for my daughters 2nd birthday. Do you think a double batch will fit into the thermomix ok? Thanks so much.

    March 6, 2015
    Reply
    • Georgia Harding says

      Haven’t tried it, but from memory, I think it should be fine G x

      March 7, 2015
      Reply
  21. Jess says

    This is the second time I have tried this recipe. The first attempt they were very eggy – I think large supermarket eggs are bigger than the real free range ones. Second attempt they were great with eggs from the farmers market. Glad I tried a second time, and they were nicer the next day. Will be a regular in our house!!

    March 16, 2015
    Reply
    • Georgia Harding says

      Glad you tried them again too. Funny, they are the only cake I make that is better the next day. Enjoy G x

      March 18, 2015
      Reply
  22. Jenna says

    Hey Georgia!!

    Excited to try these out! I just wanted to check – I’m not too concerned with being gluten free, so can I substitue coconut flour for wholewheat flour? And regular baking powder?

    Thanks in advance 🙂

    March 24, 2015
    Reply
    • Georgia Harding says

      Hi Jenna, I haven’t tried them with flour, but I’m sure they’d be fine (perhaps double the quant though). Enjoy and love to know how they go G x

      March 25, 2015
      Reply
  23. Jess says

    These are brilliant thankyou! My kids and hubby loved them.

    June 1, 2015
    Reply
  24. Anna says

    Made these with butter beans instead of cannellini beans by mistake and they worked out really well. Great recipe!

    August 10, 2015
    Reply
  25. Julie says

    Yum Georgia! Another one of your recipes saved to favourites. I only had chickpeas and thought it might be an overpowering flavour so I added a tablespoon of maple syrup and the rind of a mandarin, delish! I coated them with a 2 minute concoction of melted cacao butter, cacao powder and a desert spoon of rapadura sugar. When I’m more organised I will try your vanilla icing, thanks 🙂 Julie

    September 19, 2015
    Reply
    • Georgia Harding says

      Beautiful adaptations Kelly, thanks for your feedback G x

      September 27, 2015
      Reply
  26. Mandy Hunt says

    Thanks so much for the recipe. My girls are not feeling well today and this made their day. How delicious. So great to have a nut free, ours was dairy free as well treat. Yum!!!!

    September 28, 2015
    Reply
  27. Leanne says

    Lovely recipe, but do you really need a tablespoon of vanilla powder? I used that amount but they were very dark in colour.

    December 3, 2015
    Reply
    • Georgia Harding says

      Hi Leanne. No you don’t need to add this much. I just love vanilla so you’ll find most of my recipes heavy handed. Adjust as you like G x

      December 3, 2015
      Reply
      • Sue Deans says

        I put in 1 heaped teaspooon of vanilla powder and it was great.

        February 8, 2016
        Reply
        • Georgia Harding says

          Perfect, love my vanilla too Gx

          February 18, 2016
          Reply
  28. Sue Deans says

    I have to say this is a wonderful recipe. I used lemon rind in mine and I also used 50 grams spelt flour. They were amazing!. Thanks so much i will be using this recipe alot and making different versions. So excited i found it! x

    February 8, 2016
    Reply
    • Georgia Harding says

      Thanks Sue, yes it is so versatile, Thanks for your including your variation too G x

      February 18, 2016
      Reply
  29. Sarah says

    Hi Georgia, just wondering how you made the raspberry cream cheese icing? Many thanks,
    Sarah

    January 14, 2017
    Reply
    • Georgia Harding says

      Hi Sarah – I just blended the liquid (from defrosting frozen berries) with cream cheese and a little sweetener (maple or rice malt syrup) – form memory G x

      January 14, 2017
      Reply
  30. Megan says

    5 stars
    I was stoked to see this recipe! Very excited (in the oven)…!
    I find if you beat the eggs for 10 mins with the sweetner, beans and vanilla it’ll stay fluffier and less dense ?

    Thank you for your variations and recipes!

    October 27, 2017
    Reply
    • Georgia Harding says

      Great tip, thanks Megan. Thrilled you like them and thanks for your comment and rating G x

      October 27, 2017
      Reply
  31. Toni says

    5 stars
    I just made these into chocolate cupcakes! Yummy! I used a can of black beans in stead of cannelini beans, and added 2 tablespoons of cacao.
    My 4 yr old is tucking in to them as we speak :0)

    August 6, 2018
    Reply
    • Georgia Harding says

      Beautiful – thrilled he is loving them Toni. Thanks for the feedback and rating the recipe G x

      August 9, 2018
      Reply
  32. Carolina Bocos says

    Have you tried adding elderflower cordial?

    December 16, 2018
    Reply
    • Georgia Harding says

      No I haven’t Carolina, it sounds delicious though. Have you tried it? Georgia x

      December 17, 2018
      Reply
  33. Louise says

    I found I could taste the beans strongly and I wanted to add carrots so I added some carrots I put in the processor and squeezed the juice out of (my 1 year old loved drinking the juice) and added 1 tablespoon of mixed spice. I found this made a really nice spiced carrot muffin

    March 20, 2019
    Reply
  34. Megan says

    Hi Georgia,
    Have you had success with any other dairy free icing/frosting other than cashews that you can recommend ? Eg. Whipped coconut cream or whipped Aquafaba?
    Kind Regards.

    May 23, 2019
    Reply
    • Georgia Harding says

      I’ve only tried the coconut cream and I wasn’t overly impressed. The other day I had the privilege of being flown to Cobram Estate Olive grove. For dessert they served a cake with an olive oil/ icing sugar frosting. It was incredible, really tasty. They basically added icing sugar to EVOO (they said the best flavour was from a good, robust extra virgin oil, not a lite oil) – anyhow it was delicious. G x

      June 3, 2019
      Reply
  35. Jhanita says

    Is the cream cheese icing firm enough to pipe? N how many cupcakes will the above icing recipe cover.thank you.

    May 28, 2019
    Reply
  36. Jayde says

    5 stars
    These cupcakes are delish! We make them for school lunches often, the kids devour them.

    October 4, 2019
    Reply
    • Georgia Harding says

      So glad you all love them Jayde. Thanks for the 5? rating too G x

      October 7, 2019
      Reply
  37. Rory Cleveland says

    Is is possible to freeze the mix before baking? I need to bake the cake in a Weber Q while camping

    December 3, 2019
    Reply
    • Georgia Harding says

      Rory I really don’t know. I’ve never tried freezing cake batter. The cooked cake is fine frozen. Sorry, let me know if you do try it? I’m intrigued!

      December 5, 2019
      Reply
  38. Natalie Jeffrey says

    Hi Georgia,
    Looking forward to trying these today. Just wondering if you have tried making them all chocolate with cacau powder? Also, trying them with egg replacer rather than eggs (daughter has an egg allergy).
    Thanks,
    Natalie

    January 19, 2020
    Reply
  39. Carol says

    5 stars
    Hi Georgia, I’ve made this as a big cake with two layers for two birthdays now, and I just had to comment as it really is a fabulous recipe, so thank you!
    We use Jude Blereau’s ‘Better Buttercream’ for the top and sides and whipped cream in the middle. It just looks stunning when you cut into it and I’ve had so many compliments and surprised looks when I tell them the ingredients. Plus I love that the kids get a dose of slow release energy!!

    February 25, 2020
    Reply
    • Georgia Harding says

      Sounds delicious. It’s my go-to party cake for many many years too and glad it was a hit Gx

      March 1, 2020
      Reply
  40. Ashley says

    5 stars
    I’m obsessed with these!! Who would have ever thought you could put beans into a cake?! They taste like a regular vanilla cake, only better! I love them with the cashew icing. I love knowing I can make these for my kids and feel good about letting them eat cake! ?

    June 6, 2020
    Reply
    • Georgia Harding says

      So glad you loved it, they are really great. I’m making it on the weekend as a big cake for a gluten free friends birthday. G x

      June 8, 2020
      Reply
  41. Camila says

    These cupcakes are amazing!!! I used monk fruit instead of the maple syrup and whole meal spelt flour. But I found the batter was way too runny so I used around 150gr of spelt flour instead of the 40gr of the variations, is that number correct? Or was it normal that they were super runny? Either way they are lovely!! Thanks a lot for the recipe!!

    June 16, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it. Yes coconut flour absorbs 3-4 times the moisture that spelt flour (or any other flour) would so you always need to adjust the ratio quite a lot.Cheers for the 5? rating too G x

      June 18, 2020
      Reply
  42. Alex says

    5 stars
    Delicious!!! I made this as a big cake for my little one’s first birthday as per Georgia’s suggestion and everyone loved it, including his big brother who is 4. I didn’t do the variations because I wanted to taste the flavour of the batter as is, as I’ve never used beans or even coconut flour before in a cake. I decorated it with berries and it looked lovely. Thank you <3

    July 30, 2020
    Reply
    • Georgia Harding says

      So glad it was a hit Alex, my kids had this very cake for their first b’day too. G x

      August 3, 2020
      Reply
  43. T N Ussher says

    I was very skeptical when making this recipe for my 1 year olds birthday party but they were a hit! I had multiple parents ask where I got the recipe and one mom said “these are better than regular cupcakes what is in them?!”. I was shocked! I used the seving tool to increase the recipe to 24 cupcakes. So easy and I felt great giving them to my children and guests!

    November 10, 2021
    Reply
    • Well Nourished Team says

      Amazing! So happy to hear it worked out so well.

      November 12, 2021
      Reply
      • Lisa Hodge says

        5 stars
        I was so sceptical which is a little unlike me… I guess the pressure was on baking something new before school. They have definitely exceeded my expectations. Delicious, they will be a regular in this house.

        December 7, 2021
        Reply
  44. Cass says

    5 stars
    Just made this recipe for the first time yesterday and have taste tested today. Huge thumbs up in my household, my 5 year old loves it very much. Thank you

    February 12, 2022
    Reply
    • Well Nourished Team says

      Hi Cass, so glad you enjoyed them.

      February 14, 2022
      Reply
  45. Maria Bourke says

    Hi, looking forward to trying these out. Do I have to use tinned cannellini beans as I’d like to soak and cook my own? Thanks for the lovely recipes

    April 8, 2022
    Reply
    • Well Nourished Team says

      Hi Maria, you can most definitely use your own beans…just use the same measurement. Enjoy ☺️

      April 11, 2022
      Reply
      • Maria Bourke says

        Thanks!

        April 11, 2022
        Reply
  46. Lisa Hodge says

    5 stars
    Yum. both little ones enjoyed these. the following day I realised I forgot to add the butter/oil but guess what… was not a problem at all. I made them with Almond meal. I did not even get time to ice these before they were gone.
    Thanks!

    June 17, 2022
    Reply
    • Well Nourished Team says

      So good to hear Lisa 😊

      June 20, 2022
      Reply

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