gluten and dairy free Chocolate Cupcakes Recipe

A light gluten and dairy free alternative to a regular cupcake.

  • Preparation
    5mins
  • Cooking time
    15mins
  • Rest time
    10mins
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Ingredients

Pour people
  • Soya milk : 220 ml
  • Groundnut oil : 60 ml
  • Lemon juice : 2 tea spoon
  • Caster sugar : 100 g
  • Gluten free flour : 200 g
  • Unsweetened cocoa powder : 4 tbsp
  • Baking powder : 15 g
  • For the icing
  • Icing sugar : 200 g
  • Unsweetened cocoa powder : 2 Tsp
  • Water : 2 Tbsp

Method

  • 1. FOR CAKE

    Pre heat oven at 160 Degrees Celsius

    Line a cupcake or muffin tray with cupcake papers.

    Mix Caster sugar, gluten free flour, baking powder,and cocoa together in a large bowl. Use a whisk to ensure all the dry ingredients are fully mixed.

    Stir the the the milk and Oil together in a separate bowl add the lemon juice and then pour into the dry ingredients, stiring using a whisk, until fully combined.

    Fill up the cupcake moulds 3/4 full and bake for approx 12 - 15 minutes.

    Remove form oven and cool before icing

  • 2. FOR THE WATER ICING

    mix the cocoa and icing sugar together, use a whisk to ensure both are fully combined.

    Gradually add in the water to form a thick icing. If the icing is overly dry or thick add a drop more water to adjust the consistency.

    Drizzle or pipe over your cooled cupcakes

Chef's tip

«Rice flour can be used as Gluten free flour and Bi carb soda can be used as a gluten free raising agent.»

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