Baking, Slices and Biscuits

Quinoa Cupcakes with Coconut Cream Frosting

Scrumptious quinoa cupcakes are perfect if you are looking for a gluten free alternative this Anzac Day.

These little beauties are easy to make, look irresistible and taste divine! That’s because they are filled with protein-rich quinoa for that grainy taste and packed with all-important fibre and vitamins. Better yet, they are dairy and processed sugar free and still have flavours synonymous with the traditional Anzac biscuits we’ve come to know and love!

Finally, to top it off the most luscious, dairy free coconut cream frosting guaranteed to make you go back for more!

  • Makes approx. 8 cupcakes


  • 1 cup almond meal
  • 1 cup desiccated coconut
  • 1/4 cup of coconut sugar
  • 2 tbsp. of tapioca flour (arrowroot)
  • 1 1/2 tsp of baking powder (gluten free option)
  • 1 tsp of cinnamon
  • 2 eggs
  • 1/3 cup of almond milk
  • 1 tbsp each of honey and maple syrup (1 tbsp extra of maple syrup for frosting)
  • 2 tbsp. of coconut oil
  • 400 ml tin of coconut cream (for frosting)

Coconut frosting:

  1. Refrigerate a can of coconut cream overnight to allow the water to separate from the cream
  2. Open the can and carefully spoon out the cream portion and add 1 tbsp of maple syrup
  3. Beat the cream vigorously with a hand mixer til thicken and luscious
  4. Pipe or spread frosting over the cakes, once cooled


  1. Preheat oven to 160 degrees
  2. Line a cupcake tray with individual patty pans
  3. Add all dry ingredients into a mixing bowl and stir to remove any lumps
  4. In a separate bowl combine all wet ingredients
  5. Add the wet ingredients to the dry and mix well
  6. Place equal amounts of the batter into each patty pan
  7. Bake in a moderate oven for 15 mins or until lightly golden (test by inserting a skewer into the cupcake and if the skewers comes out clean it is sufficiently cooked)
  8. Allow cupcakes to cool before frosting