Gluten free and dairy free chocolate cupcakes

I have adapted this gluten free and dairy free cupcakes recipe, it’s actually a cake recipe, but can be used for cupcakes or for a normal layered chocolate cake. This recipe makes about 24 cupcakes or enough for a normal sponge cake if you prefer that way. I’ve also tweaked it so that it is dairy and gluten-free, for our food allergies. These are NOT egg free, however you could use a vegan egg alternative if you wished. (this is an affiliate link, I make a small amount of income if you click through and make a purchase)

You will need:

• 225g/8oz gluten-free plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 eggs
• 250ml/9fl oz milk (we use soy or oat milk) 
• 125ml/4½fl oz oil ( I used coconut oil, but you can use vegetable, or butter, or dairy-free spread
• 2 tsp vanilla extract or coffee (I prefer coffee, I just use a few dribbles from any leftover coffee we have made, or a bit of instant in water is fine too, I find coffee brings out the flavour better, of any chocolate cake)

Combine all the ingredients, except the water, and beat well. If you feel the batter is too thick, you can add a small amount of boiling water to thin it out, because gluten free flour can absorb more fluids and be a little thicker in consistency. You need the batter to pour easily but not be too runny.

Pour into cupcake cases (or your greased, lined cake tins) and bake in a pre-heated oven (180) for 15 minutes for the cupcakes, or 25 minutes for the cake) test the cakes with a skewer, which should come out clean, to make sure they are fully baked.

Ice, decorate, and enjoy! You can make a basic buttercream recipe, or mix icing sugar, cocoa powder and water together until you have a spreadable icing, or you can use a ready made icing. If you are not fussy about processed ingredients and want to use an icing that’s smooth and impressive (you don’t have to admit you didn’t make it from scratch) then I find the Betty Crocker ready made frostings are great to use.  *they do say “may contain” so please manage your allergy or intolerance risk levels to your own safety and health needs*

For our butter icing we use:

• 140g/5oz Pure dairy-free spread softened
• 280g/10oz icing sugar
• 1-2 tbsp milk (soya milk works)
• Vanilla extract, a few drops, and you can add food colouring if you desire
• Beat all ingredients together until they are light and fluffy and then liberally apply to your cakes!

These gluten free and dairy free chocolate cupcakes our house and are great when you are making something where food allergies need to be catered for. If you liked this recipe allergy-friendly chocolate cupcakes then you might also like our allergy-friendly chocolate brownie recipe too and we share more recipe ideas on Pinterest as well.

250ml/9fl oz milk (we use soy or oat milk) 

125ml/4½fl oz oil ( I used coconut oil, but you can use vegetable, or butter, or dairy-free spread

2 tsp vanilla extract or coffee (I prefer coffee, I just use a few dribbles from any leftover coffee we have made, or a bit of instant in water is fine too, I find coffee brings out the flavour better, of any chocolate cake)

Combine all the ingredients, except the water, and beat well. If you feel the batter is too thick, you can add a small amount of boiling water to thin it out, because gluten free flour can absorb more fluids and be a little thicker in consistency. You need the batter to pour easily but not be too runny.

Pour into cupcake cases (or your greased, lined cake tins) and bake in a pre-heated oven (180) for 15 minutes for the cupcakes, or 25 minutes for the cake) test the cakes with a skewer, which should come out clean, to make sure they are fully baked.

Ice, decorate, and enjoy! You can make a basic buttercream recipe, or mix icing sugar, cocoa powder and water together until you have a spreadable icing, or you can use a ready made icing. If you are not fussy about processed ingredients and want to use an icing that’s smooth and impressive (you don’t have to admit you didn’t make it from scratch) then I find the Betty Crocker ready made frostings are great to use.  *they do say “may contain” so please manage your allergy or intolerance risk levels to your own safety and health needs*

For our butter icing we use:

• 140g/5oz Pure dairy-free spread softened
• 280g/10oz icing sugar
• 1-2 tbsp milk (soya milk works)
• Vanilla extract, a few drops, and you can add food colouring if you desire
• Beat all ingredients together until they are light and fluffy and then liberally apply to your cakes!

These gluten free and dairy free chocolate cupcakes our house and are great when you are making something where food allergies need to be catered for. If you liked this recipe allergy-friendly chocolate cupcakes then you might also like our allergy-friendly chocolate brownie recipe too and we share more recipe ideas on Pinterest as well.