Date-Sweetened Chocolate Cupcakes

Gluten-free, sugar-free healthy chocolate cupcakes

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5 from 1 review

Looking for a deliciously healthy chocolate cupcake? This cupcake is date-sweetened for a naturally refined sugar-free treat. It also includes the option to use gluten-free flour, or sneak in some extra vegetables! See the sections above for details.


Units Scale
  • 1/2 lb Medjool dates (about 12 large dates)
  • 1 cup milk
  • 1/4 cup butter
  • 1 3/4 cups flour (see section above for GF option)
  • 3 Tbsp cocoa powder
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup of grated beets (optional, see section above for details)


  1. Preheat the oven to 350 F (18o C).
  2. Split the dates in half and remove the pits. Combine the dates with the milk in a small saucepan. Bring to a boil and simmer until the dates are mushy (about 5 to 10 minutes). Remove from the heat and stir in the butter.
  3. Puree the dates into a smooth paste. I find this easiest using a stick blender.
  4. Mix the dry ingredients in a large bowl. Add in the eggs, vanilla, and date puree. Stir until just combined. Stir in the grated beets, if you’re adding them.
  5. Divide the batter into a prepared muffin tin or cake pan.
  6. Bake until a cake tester comes out clean. It will take approximately, 18-20 min for cupcakes or 25-30 min for a cake.
  7. Allow to cool, then frost with a jam-sweetened cream cheese frosting. (I used homemade plum jam cream cheese frosting for the cupcakes in the photos above).


  • This is not a very sweet treat. If you find it needs a bit more sweetness, dust it with icing sugar after baking. 
  • This recipe will make 18 cupcakes or two 8-inch round cake pans.