0

Gluten and Dairy Free Lemon & Coconut Cupcakes

By: :Lavida Food

These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!

Gluten and Dairy Free Lemon & Coconut Cupcakes

Name: Gluten and Dairy Free Lemon & Coconut Cupcakes
Yield: 12
Ingredients: 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 powder1 tsp Vanilla Extract; 1 medium Lemon Zested (set aside 1 tsp for the icing!); 250 g Icing sugar; 2 tbsp Coconut milk We used Koko; 1 tsp Lemon zest

Rated 5 stars by 1 users

Servings

12 Cupcakes

Author:

Lavida Food

These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!

Image of Gluten and Dairy Free Lemon & Coconut 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 powder1 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

View Cart (0) Checkout

Directions

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

12.April.2021

Start typing and hit Enter

Shopping Cart

Pasta & Gnocchi

Crispbread & Breadsticks

Snacking

Gluten Free Crisps

Protein Powder

Cereal

Liberto

Le Pain des Fleurs

Molino Di Ferro

Semper