Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The ‘all in one’ method is quick and easy!
Servings
12
cupcakes
Servings
12
cupcakes
Ingredients
For the sponge
220
g
Bob’s Red Mill Gluten Free 1-1 Baking flour
220
g
Coconut sugar
220
g
Coconut and almond butter
Or any dairy free spread
3
Large
Organic eggs
2
tbsp
Coconut milk
We used Koko
1
tsp
Gluten free baking powder
1
tsp
Vanilla Extract
1
medium
Lemon
Zested (set aside 1 tsp for the icing!)
For the icing
250
g
Icing sugar
2
tbsp
Coconut milk
We used Koko
1
tsp
Lemon zest
Instructions
Prepare the ingredients
Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
Spoon evenly into cup cake cases
Bake at 180 degrees for 12-14mins until risen and golden brown
Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest