Everyone loves cup cakes, and everyone loves scones - so it is only natural that a Cake Cup Scone is the perfect combination. Our favourite Nourishing Amy has given us this fantastic recipe for a truly special treat

Makes 8
80g grated carrot
1½ tbsp flaxseed
80g Coconut Flour
20g spelt flour

½ tsp each: Cinnamon, ground ginger, mixed spice
20g Coconut Oil, melted
4 tbsp Coconut Honey
100ml Oat Milk
1 tbsp Coconut Sugar
4 tbsp Coconut Butter
Pinch salt
Preheat the oven to 160Fan/180*C and line a cupcake tray with cases.
Mix the flaxseed with 3 tbsp water and stir. Leave to one side for 10 minutes to form a gel
Meanwhile, sift the Coconut Flour, Spelt flour, salt and spices into a mixing bowl.
Add the coconut oil, coconut honey and milk to the flaxseed and stir well to mix.
Add the wet mix to the dry and stir to combine. Now add the grated carrot. The mix will seem very dry but this is ok. Continue to mix until the carrot batter is even but do not over mix.
Divide the batter between the cupcake cases and press down with the back of a spoon. Sprinkle over the Coconut Sugar and bake in the oven for 30 minutes, until turning golden brown.
Remove from the oven and allow to cool in their cases fully before icing.
Make sure the Coconut butter is runny and smooth before spooning gently over the cup-scones and store in an airtight container for 3 days. Un-iced bakes will freeze well.
Share this with your fantastic friends, or keep them all to yourself as a cheeky treat.
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