Gluten free cocoa-coconut cupcakes

    35 min

    These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free!


    Glamorgan, Wales, UK
    4 people made this

    Makes: 15 small cupcakes

    • 125g gluten free self raising flour
    • 125g brown sugar
    • 1 teaspoom gluten free baking powder
    • 50g dairy free margarine
    • 25g cocoa powder
    • 3 medium free range eggs
    • 2 tablespoons olive oil
    • 2 tablespoons lactofree milk (or milk substitute)
    • 50g creamed coconut, roughly chopped (I used Patak's®)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Measure out dry ingredients (except for coconut) and mix them together in a bowl.
    2. Add your wet ingredients and mix until there are no lumps and you have a nice thick mixture. Stir in the chopped creamed coconut.
    3. Spoon the mixture into cupcake cases; fill them fairly full.
    4. Bake at 190 C / Gas 5 for 20 to 25 minutes.


    Try not to burn your fingers when you attempt to eat them straight from the oven...

    See it on my blog

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    Reviews in English (1)


    I baked these in large cupcake cases and they came out beautifully. I didn't have gluten free self-raising flour, so I substituted with plain and added an extra tsp of baking powder. They were light, moist and tasty and rose well. You may want to reduce the creamed coconut though, as it's quite rich. They would be lovely with chocolate chips too. I will definitely do these again.  -  04 Apr 2014