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!
Gluten and Dairy Free Lemon & Coconut Cupcakes
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!

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
For the sponge
For the icing
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