Kezia Hall

Holistic Nutritionist & Coach

Soured Chocolate Cupcakes

CATEGORIES:  Nutrition Recipes Snacks + Treats

Soured Chocolate cupcake1

So after all this meat chat I thought that to bring some balance and equilibrium to this wee blog I should discuss cake again.

Baking for me is a pure joy, creative pursuit and with all the happenings of life I find sweet solstice in standing in the kitchen with some mixing bowls, my magi-mix and an oven. These cakes came out of my desire to make something nut free and vegetable based but still tasted lovely and look decent . As you will notice as time goes on I am a very function baker, I definitely lean towards the rustic and homemade end of bakery beauty – I have yet to conquer real food frosting grandeur.

These little wonders contain:

Courgette: It creates a great moist cake, is cheap, contains omega 3 fatty acids and vitamin A and C.

Coconut Oil: I love this stuff. Its a saturated fat that is stable to cook with and won’t morph into something harmful when heated, and has many antibacterial, antifungal and metabolism boosting qualities.

Homemade sour cream/yogurt: Yes I managed to squeeze probiotics into the cake – see here for why.

Eggs: A brilliant binder and protein provider – oh I am getting lyrical!

Enjoy with a cup herbal tea or my coffee recipe

*Want to make Soured Cream – just look at this post and make it the same ‘whey’ (get it?) you would kefir but with cream instead of milk.

Soured Chocolate Cupcakes: Kezia Style

Kezia Hall
A chocolate cup cake with a soured creamy chocolate frosting - with a special ingredient!
Prep Time 30 mins
Cook Time 15 mins


  • Cake
  • 2 Cup coconut flour
  • 3 Organic Eggs
  • 4-5 tbspn cocoa powder
  • 2 cups Grated Courgette approximately 1 courgette
  • 1/2 cup Coconut oil
  • 4-6 tbspn Honey personal preference - I use about 4 but use more if you like sweet things
  • Drop of Vanilla Essence
  • Frosting
  • 3 tbspn Coconut Oil
  • 3 tbspn Cocoa Powder
  • 1 cup of Soured Cream or thick Homemade Yogurt
  • Drop of Vanilla Essence
  • Honey to taste


  • Preheat oven to 140c (fan assisted)
  • Grate the courgette and then place in food processor and blend until smooth.
  • Whisk eggs in bowl until fluffy.
  • Add the remaining ingredients and courgette to eggs and gently mix in, try not to over mix.
  • Place about 1 heaped tbsp of mixture into cupcake cases in a muffin tray- you want room for a smooth frosting on top.
  • Cook for 15 minutes or until then bounce back in the middle or when skewer comes out clean.
  • Leave to cool completely.
  • Blender all the frosting ingredients until smooth. This is a runny mixture that will harden in the fridge so spoon over cake to until the cupcake case is 'full'.
  • Place and stored cakes in fridge as the frosting will become harder.
  • Best eaten fresh but I ate a 4 day old one today and it was still tasty!


Great to make in batches and store in freezer.
This would also work as a large cake but require a longer cooking time - approximately an hour.



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