Paleo Rhubarb & Orange Cupcakes

I love rhubarb, it reminds me of Sunday afternoon in my Grandmother’s house, she would often serve rhubarb tart with some vanilla ice cream, I’m pretty sure I licked the bowl clean it was that good-so I dedicate this recipe to her 🙂

Its a zesty, fruity & fresh recipe perfect for springtime, I Hope you enjoy 😉




  • 2 & half stalks of Rhubarb cut into small pieces
  • Zest & Juice of 1 large Orange
  • 150g Almond Flour
  • 1/4 cup of Honey
  • 2 Eggs whisked
  • 1/4 cup melted Coconut Oil
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking soda
  • pinch of Salt


  • 1 tin full fat Coconut Milk
  • 2 tablespoons of Maple Syrup

1. Set oven to 180 & in a bowl combine the almond flour, baking powder, baking soda, salt and mix together with a fork.

2. In a separate bowl add the zest and juice of the orange, honey, eggs, coconut oil & mix.

3. Add the wet ingredients to the dry mix and fold carefully, then mix in the ginger & rhubarb- the dough should be evenly mixed but don’t over do it, 3 mins max.

4. I had no cupcake cases but if you do- use them! If you don’t rub some coconut oil in the muffin tin to stop it sticking.

5. Spoon your mix into the tin/cases and cook for 25 mins & when they’re done put on a wire rack to cool.

6. Now to make the icing- you only want the coconut cream that has separated at the top of  the tin, spoon this into a bowl and add a few splashes of the coconut water & the maple syrup and mix until it becomes a smooth cream. Spoon the mix into a piping bag and when the cupcakes cool you can decorate as you please.


  • If you don’t have a piping bag- just add a dollop to the plate-it won’t make any difference I promise!
  • Instead of Ginger- Nutmeg or Cinnamon can be used also!




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