Gluten Free Chocolate & Coconut Cupcakes 

These tasty treats are delicious, gluten free and vegan – there’s nothing we love more than a healthy yummy treat.  

Makes 15 cupcakes
250ml Coconut milk
70g Caster sugar
2tbsp Oil
125g Brown rice flour
30g Cocoa powder
1tbsp Baking powder
40g Desiccated coconut
200g Dairy free- chocolate chips

For the icing:
200g Icing sugar
4tsp Cocoa powder
Vanilla sugar (for dusting)


  1. Preheat the oven to 160°C/ 350°F and place the cupcake cases into a baking tray.
  2. Sieve the flour, cocoa powder and caster sugar into a bowl and mix well.
  3. Separately measure in a jug the coconut milk and then add it to the mix.
  4. Add the oil, baking powder, chocolate chips and desiccated coconut.
  5. Give the mixture a big stir until it is a smooth consistency. 
  6. Distribute the mixture amongst the cupcake cases and place in the centre of the oven for about 20 minutes or until the cakes begin to crack on the top.
  7. Remove from the oven and place on a cooling rack for 15 minutes.
  8. Meanwhile, prepare the icing by mixing the icing sugar and cocoa powder. 
  9. Gradually add a tsp of water at a time to the powder until the icing becomes thick.
  10. Once the cakes have cooled, place the icing in a piping bag or just spoon the mixture over the cupcakes.
  11. Sprinkle with vanilla sugar to finish.

Don’t have any gluten free flour? No worries, you can simply use self-raising flour instead.