Baking, Desserts, Vegan, Vegetarian

Gluten Free Chocolate Cupcakes

Cooking method:

Standard
  • Prep time: 30 mins
  • Total time: 50 mins
  • Skill easy
  • Serves 12 people

Gluten Free Chocolate Cupcakes

Baking has been one of the few things keeping me sane during lockdown! This gluten free cupcake recipe is super easy and I managed to find all the ingredients really easily.

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts

Ingredients

For the cupcakes

  • 200ml almond milk
  • 4 tbsp lemon juice
  • 65g melted coconut oil
  • 1 tsp vanilla extract
  • 160g gluten free plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60g smooth peanut or almond butter
  • 175g caster or coconut sugar
  • 40g cacao powder

For the frosting

  • 75g dairy free butter
  • 200g icing sugar
  • 4 tbsp cacao powder
  • Pinch salt
  • 2 tbsp water

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Preheat the oven to 170oc and line a cupcake tray with cases (I use silicone ones)

  • Step 2

    Combine the almond milk and lemon juice, set aside for 10 minutes

  • Step 3

    Add the wet ingredients to the food processor, including the lemon mixture

  • Step 4

    Sieve in the remaining cupcake ingredients

  • Step 5

    Pulse the processor until you have a smooth cake batter

  • Step 6

    Divide the batter between the cases, bake for 20 minutes or until a skewer comes out clean

  • Step 7

    Leave the cupcakes to cook in the tin until it is cool enough to touch

  • Step 8

    Remove and place them on a cooling rack

  • Step 9

    Once cooled, place all the icing ingredients in a bowl and beat until thick and creamy using an electric whisk

  • Step 10

    Spread or pipe the icing over the cupcakes, topping them with anything of your choice (I used a gluten free version of malteasers)