Can I make these spooky banana cupcakes without a piping bag?

Absolutely. Spoon the whipped coconut cream frosting onto each cupcake in a rough mound and use the back of a spoon to shape it upward. Then add your chocolate chip eyes. The ghost shape is more rustic but still totally charming and spooky.

Are these cupcakes actually paleo and vegan at the same time?

Yes. The batter uses almond flour, flax eggs and coconut oil, all of which are both paleo and vegan. The frosting is whipped coconut cream sweetened with maple syrup, which is also both paleo and vegan. No grains, no dairy and no animal products anywhere in this recipe.

Can I freeze these chocolate banana cupcakes?

Freeze the unfrosted cupcakes only. Once cooled completely, wrap them individually in cling film and store in a freezer-safe container for up to two months. Thaw at room temperature for about an hour, then frost and decorate fresh before serving.

My coconut cream frosting is too runny. What went wrong?

This almost always comes down to the coconut cream not being cold enough. Make sure the can was in the fridge for at least 12 hours before opening. Also check that you only scooped the solid cream from the top and left the watery liquid behind. Putting the whipped frosting back in the fridge for 20 minutes usually rescues it.

Can I use a different flour instead of almond flour?

For a paleo and grain-free result, almond flour is the best fit here. Coconut flour absorbs much more liquid and is not a direct swap. If you use coconut flour, start with 60g and add extra liquid. Keep in mind this would change the texture and nutritional profile significantly.

How do I make these nut-free?

Replace the almond flour with an equal weight of sunflower seed flour, which you can make by blending raw sunflower seeds into a fine powder. The flavour is slightly more earthy but the texture comes out surprisingly similar. Note that sunflower seed flour can turn a little greenish when mixed with baking soda, which is just a natural chemical reaction and harmless.

Spooky Banana Cupcakes with Chocolate Paleo Vegan Ghost Frosting

Name: Spooky Banana Cupcakes with Chocolate Paleo Vegan Ghost Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 12 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 medium ripe bananas (the riper the better, spotty bananas give more natural sweetness); 200 g blanched almond flour (not almond meal, blanched gives a finer crumb); 40 g raw cacao powder (unsweetened, sifted); 1 tsp baking soda; 0.25 tsp fine sea salt; 1 tsp ground cinnamon; 2 tbsp ground flaxseed (combined with 6 tbsp water to make 2 flax eggs); 6 tbsp water (for the flax eggs); 60 ml melted coconut oil (refined for a neutral flavour, or unrefined for a hint of coconut); 2 tbsp pure maple syrup (grade A, adds gentle sweetness to the batter); 1 tsp pure vanilla extract; 1 tsp apple cider vinegar (reacts with baking soda for lift); 400 ml full-fat coconut cream (refrigerated overnight, only use the solid cream from the top); 1.5 tbsp pure maple syrup (for the frosting); 0.5 tsp pure vanilla extract (for the frosting); 20 pieces dark chocolate chips (70 percent cacao or higher, for the ghost eyes decoration)

Gluten-FreeVeganDairy-FreeRefined Sugar-FreePaleoEgg-Free

Prep Time20 min

Chill Time30 min

Servings10

Calories175 kcal

Health Score7/10

↓ Jump to recipe

Halloween baking does not have to mean a sugar crash followed by regret. These spooky banana cupcakes with chocolate paleo vegan ghost frosting are the treat your October deserved all along. Built on a base of almond flour and ripe bananas, they are completely grain-free, dairy-free, egg-free and refined sugar-free. Every single bite delivers rich chocolate flavour with a moist, tender crumb that genuinely rivals anything made with conventional flour and butter. These are the cupcakes you bring to a Halloween party and watch disappear before anyone even asks if they are healthy.

The ingredient list here is doing some serious nutritional heavy lifting. Ripe bananas are the star, bringing natural sweetness, moisture and a gentle fibre boost without a single gram of added refined sugar in the cake base itself. Almond flour replaces wheat flour entirely, adding healthy monounsaturated fats, vitamin E and extra protein to keep blood sugar steadier than a traditional cupcake would. Raw cacao powder delivers that deep, almost brooding chocolate intensity while loading each cupcake with magnesium and antioxidants. Flax eggs bind everything together beautifully, contributing omega-3 fatty acids in the process. A small amount of pure maple syrup in the frosting provides just enough sweetness, and coconut cream whips into a surprisingly luxurious ghost-shaped topping that sets firmly enough to hold its spooky shape. Every ingredient earns its place.

The texture of these cupcakes is soft and slightly dense in the most satisfying way, almost like a cross between a brownie and a traditional cupcake. The chocolate flavour is bold upfront, then the banana warmth comes through at the back of each bite. The coconut cream frosting is light, slightly sweet and cool against the rich base. For the ghost decoration, simply pipe the frosting into a tall mound, add two small dark chocolate chip eyes and you have an adorably eerie Halloween treat. Serve them slightly chilled for the best frosting hold, or at room temperature if you prefer a softer, more fudgy texture throughout. They work beautifully on a Halloween dessert table alongside other naturally coloured treats.

From a dietary standpoint, these cupcakes tick a remarkable number of boxes without tasting like a compromise. They are fully paleo, fully vegan, gluten-free, dairy-free, egg-free and refined sugar-free. Each cupcake comes in at around 175 calories with 4 grams of protein, 5 grams of fibre and significantly less sugar than a conventional chocolate cupcake, which can easily clock 30 grams of sugar or more. The combination of healthy fats from almond flour and coconut cream, alongside the natural sugars from banana, means energy release is slower and more sustained. There is no mid-party energy crash waiting on the other side of these. For anyone navigating Halloween with food allergies, intolerances or simply a preference for eating well, this recipe is the answer you have been searching for. Kids love the ghost decoration and adults love knowing exactly what went into them.

Ingredients

Serves:10

2 medium ripe bananas (the riper the better, spotty bananas give more natural sweetness)
200 g blanched almond flour (not almond meal, blanched gives a finer crumb)
40 g raw cacao powder (unsweetened, sifted)
1 tsp baking soda
0.3 tsp fine sea salt
1 tsp ground cinnamon
2 tbsp ground flaxseed (combined with 6 tbsp water to make 2 flax eggs)
6 tbsp water (for the flax eggs)
60 ml melted coconut oil (refined for a neutral flavour, or unrefined for a hint of coconut)
2 tbsp pure maple syrup (grade A, adds gentle sweetness to the batter)
1 tsp pure vanilla extract
1 tsp apple cider vinegar (reacts with baking soda for lift)
400 ml full-fat coconut cream (refrigerated overnight, only use the solid cream from the top)
1.5 tbsp pure maple syrup (for the frosting)
0.5 tsp pure vanilla extract (for the frosting)
20 pieces dark chocolate chips (70 percent cacao or higher, for the ghost eyes decoration)

Instructions

1
Place the unopened can of coconut cream in the refrigerator the night before baking. This is essential for the frosting to whip properly.
Set a reminder so you do not forget this step. A warm can will not whip up at all.
2
When ready to bake, preheat your oven to 175 degrees Celsius (350 Fahrenheit). Line a 12-hole muffin tin with 10 cupcake liners.
3
Make your flax eggs first. Combine the ground flaxseed with 6 tablespoons of water in a small bowl, stir well and set aside for 10 minutes until a gel forms.
Do not rush this step. The gel is what binds your cupcakes in place of conventional eggs.
4
Peel the bananas and mash them thoroughly in a large mixing bowl using a fork. You want a very smooth mash with as few lumps as possible for an even batter.
If your bananas are not quite ripe enough, microwave them unpeeled for 30 seconds to soften.
5
Add the melted coconut oil, maple syrup, vanilla extract, apple cider vinegar and prepared flax eggs to the mashed banana. Whisk everything together until smooth and combined.
6
Sift the almond flour, raw cacao powder, baking soda, cinnamon and sea salt together in a separate bowl. This removes any lumps and ensures even distribution.
Almond flour can clump easily, so sifting really does make a difference to the final texture.
7
Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Do not overmix. A few folds after the last traces of flour disappear is enough.
8
Divide the batter evenly among the 10 lined cupcake holes, filling each about two thirds full. Smooth the tops lightly with the back of a spoon.
9
Bake for 20 to 22 minutes, until a toothpick inserted into the centre of a cupcake comes out clean or with just a few moist crumbs attached.
Almond flour cupcakes can look underdone on top even when cooked through. Always use the toothpick test.
10
Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. They must be fully cool before frosting.
Rushing this step will melt your frosting. Patience here is rewarded.
11
While the cupcakes cool, make the ghost frosting. Open the refrigerated coconut cream can carefully without shaking it. Scoop only the thick white solid cream from the top into a large chilled mixing bowl, leaving the liquid behind.
Chill your mixing bowl in the freezer for 10 minutes before whipping for the best results.
12
Using a hand mixer or stand mixer, whip the solid coconut cream on high speed for 2 to 3 minutes until it becomes light and fluffy. Add the maple syrup and vanilla extract and whip for another minute.
13
Transfer the whipped coconut frosting to a piping bag fitted with a large round nozzle. Refrigerate for 10 minutes to firm up slightly before piping.
If you do not have a piping bag, a zip-lock bag with one corner snipped off works just fine.
14
Pipe a tall mound of frosting onto each fully cooled cupcake, starting in the centre and lifting straight up to create a ghost shape. Work quickly as the frosting softens at room temperature.
15
Press two dark chocolate chips gently into each frosting ghost to create the eyes. Refrigerate the finished cupcakes for at least 20 minutes before serving so the frosting holds its shape.
Use small, equal-sized chocolate chips for the most convincing ghost eyes.

Nutrition per serving

175kcal

Calories

Protein

16g

Carbs

12g

Fat

Fibre

Sugar

115mg

Sodium

Pro Tips

✓
The riper your bananas, the sweeter and more flavourful your cupcakes will be without adding any extra sweetener.
✓
Blanched almond flour gives a much finer, lighter texture than almond meal. They are not interchangeable in this recipe.
✓
Store your coconut cream can in the fridge for at least 12 hours. Overnight is best and gives the firmest whipped frosting.
✓
These cupcakes are best served cold from the fridge on warm days so the ghost frosting stays upright.
✓
Raw cacao powder tastes more intense than regular cocoa powder. If you only have regular unsweetened cocoa, use the same quantity but expect a slightly milder chocolate flavour.
✓
If your batter seems very thick, add one tablespoon of plant-based milk to loosen it slightly.

Frequently Asked Questions

Variations

•
Pumpkin Spice Ghost Cupcakes
Replace one banana with 80g of pure pumpkin puree and add half a teaspoon each of ground ginger and ground nutmeg to the dry ingredients. The result is a warmer, more autumnal spiced cupcake that still works beautifully with the ghost frosting.
•
Mocha Ghost Cupcakes
Add one teaspoon of instant espresso powder to the dry ingredients to give the chocolate a deep coffee undertone. This version is particularly popular with adults at Halloween gatherings.
•
Mini Ghost Cupcake Bites
Divide the batter among a 24-hole mini muffin tin instead and reduce the baking time to 12 to 14 minutes. Mini ghost cupcakes make brilliant party finger food and are great for kids to decorate themselves.

Substitutions

•
Maple syrup → Raw honey (Note that raw honey is not vegan, so this substitution removes the vegan designation. Use the same quantity. Honey is slightly sweeter than maple syrup so you may want to reduce it by half a teaspoon.)
•
Coconut oil → Avocado oil (Avocado oil is neutral in flavour and works well in the batter. Use the same quantity. It is also paleo and vegan friendly.)
•
Flax eggs → Chia eggs (Use 2 tablespoons of chia seeds mixed with 6 tablespoons of water. The binding ability is similar. Allow the same 10 minutes for the gel to form.)
•
Raw cacao powder → Unsweetened cocoa powder (Use the same quantity. Cocoa powder is processed at higher heat so it has a slightly milder, less bitter flavour. The recipe still works well but the chocolate intensity is a little softer.)
•
Full-fat coconut cream → Chilled aquafaba (Aquafaba whips into a foam but will not hold its shape as firmly as coconut cream for piping. Best suited to flatter swirls rather than tall ghost mounds.)

🧊 Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. The coconut cream frosting softens and loses its ghost shape at room temperature, so keep them chilled until just before serving. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.

📅 Make Ahead

The cupcake bases can be baked up to 2 days ahead and stored at room temperature in an airtight container. The coconut cream frosting can be whipped and kept in a sealed container in the fridge for up to 24 hours. Re-whip briefly with a hand mixer before piping. Frost and decorate on the day of serving for the sharpest ghost shapes.