Hi and welcome back.
I hope you are doing well and staying safe. I have been spending a lot of time recently getting prepped to go back to work.
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I have been on furlough for the last 2 months and my sleep pattern has been a bit lax. While it was much needed, I do need to start getting up and moving before 10 am every day. Anyone else feel the same? If you are in a similar situation to me, I have found setting my alarm 30 minutes earlier every 4 days a great way to slowly ease my way back into getting up early.
We celebrated V E Day in the UK a couple of weeks ago and we celebrated by having an afternoon tea. Being the only coeliac in my house, it gave me a good opportunity to bake and perfect some recipes for my blog. Stay tuned for my scone recipe and mini chocolate cakes. Other treats we enjoyed were my Mini Jam and Cream Cakes which you can find the recipe here for.
One recipe that went down very well was my Simple Gluten and Dairy Free Chocolate Cupcakes. Since going dairy free, I have been worried about baking dairy free chocolate cupcakes. Afraid they wouldn’t taste as good as I remembered.
That was until I realised some cocoa powders are naturally dairy and gluten free. I use the Morrisons own Cocoa powder for these cupcakes but you can use any pure cocoa powder for this recipe.
Please make sure you check the ingredients of the cocoa powder before using in this recipe. Not every cocoa powder is dairy free.
These cupcakes are a rich and decadent treat with the perfect amount of chocolate taste for this chocoholic tastes. I love how these cupcakes are rich and not dry, which is a problem I have had with other cocoa powders.
To make the recipe, you simply beat the butter and sugar as normal before adding the eggs and vanilla. I used gluten free plain flour for this recipe as I am struggling to get gluten free self raising flour. As a result, I added 2 tsp of baking powder and 1 tsp xanthum gum to help the cakes bind. The main ingredient of this recipe is to add the cocoa powder and then mix to combine. Bake for 20 minutes and there you go.
Simple yet rich chocolatey Gluten and Dairy Free Chocolate Cupcakes that hit the spot for any chocoholic out there. I hope you enjoy. Let me know in the comments how you decorate these cupcakes. I left my simple with icing sugar but a rich dairy free chocolate butter icing and pieces of dried banana would work amazing too. C. -x-
My Gluten and Dairy Free Chocolate Cupcake Recipe
Gluten and Dairy Free Chocolate Cupcakes
- 12 case cupcake tray.
- 124 g cooking butter dairy free
- 120 g gluten free plain flour
- 110 g caster sugar
- 2 medium eggs
- 2 tsp baking powder
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp xanthum gum
- Pre heat the oven to 180°C.
- Cream together the butter and sugar until light in colour.
- Add the eggs and vanilla, mixing to fully combine.
- Sift together the: flour, baking powder, xanthum gum and cocoa powder.
- Add the flour mixture to the egg mixture, stirring to fully combine.
- Divide the cake mixture evenly between the cupcake cases.
- Bake for 15 – 20 minutes or until golden brown.
- Leave to cool before decorating and serve.
This recipe is quick and simple and produces amazing gluten and dairy free chocolate cupcakes in under 30 minutes.
I love to decorate mine simply with a sprinkle of icing sugar but you can do as you wish. I love the idea of piped dairy free chocolate buttercream (100 g dairy free butter, 200 g icing sugar, 2 tsps cocoa powder and 1 tsp vanilla extract mixed together) and adding dried banana but the options are endless.
Don’t forget to tag me on Instagram using #livingcoeliac so I can see your re-creations. I hope you love this recipe as much as me.
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Speak to you soon.