Gluten and Dairy Free Lemon Cupcakes with Raspberry Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 lemon, zested

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 60g raspberry jam

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and lemon zest
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 tablespoons strawberry jam

For the frosting:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted

Method

  1. Preheat the oven to 180 oC
  2. Line a 9 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour
  6. Fill each muffin case a third full
  7. Drop in a little bit of the strawberry jam and then cover with more cake butter until the case is two thirds full
  8. Bake for 20 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the frosting by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
  11. Spread on top of the cupcakes
  12. I topped with some freeze dried strawberry sprinkles

Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • pinch of chilli flakes

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour, cocoa powder and chilli flakes
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and cinnamon until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Apple Cupcakes with Salted Caramel Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 large eating apple, peeled, cored and diced

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 150g dairy free caramel sauce – my recipe is here
  • 1/2 teaspoon salt

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and apples pieces
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Baked Chocolate & Vanilla Donuts

serves / makes 36

Ingredients

  • 80g dairy free spread
  • 110g caster sugar
  • 1 egg plus 1 yolk
  • 180ml dairy free milk
  • 500g gluten free self raising flour
  • 1 teaspoon vanilla extract
  • 100g dairy free dark chocolate, melted

Method

  1. Preheat the oven to 180 oC
  2. Grease a mini donut silicone tray (I got mine in Lakeland)
  3. Beat the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs and milk
  5. Stir in the flour and vanilla
  6. Place the donut batter in a piping bag and pipe into the silicone tray
  7. Bake in the oven for 10 minutes
  8. Allow to cool and then dip in the melted chocolate
  9. Enjoy

Gluten and Dairy Free Salted Peanut Chocolate Cookies

Serves 9

Ingredients

  • 160g gluten free plain flour
  • 20g cocoa powder
  • 1/2 teaspoon baking powder
  • 110g dairy free spread
  • 130g caster sugar
  • 1 egg
  • 50g salted peanuts, roughly chopped

Directions

  1. Beat together the dairy free spread and caster sugar until light and fluffy
  2. Beat in the egg
  3. Stir in the flour, cocoa powder baking powder and peanuts
  4. Chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Line two baking sheets with parchment paper
  7. Place tablespoons of the mixture on the parchment paper and flatten into discs
  8. Cook for 10 minutes
  9. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack

Gluten and Dairy Free Peanut Butter & Jelly Blondies

Serves 9

Ingredients

  • 140g dairy free spread
  • 120g smooth peanut butter
  • 120g caster sugar
  • 60g brown sugar
  • 2 eggs
  • 150g gluten free plain flour
  • 1/2 teaspoon baking powder
  • 3-4 tablespoons strawberry or raspberry jam

Directions

  1. Preheat the oven to 180 oC
  2. Line an 8” by 8” cake tin with foil or baking parchment
  3. Beat together the dairy free spread, peanut butter, caster sugar and brown sugar until fluffy
  4. Whisk in the 2 eggs
  5. Stir in the flour and baking powder
  6. Spoon into the baking pan
  7. Drop teaspoons of the jam on top of the cake batter and swirl in with a knife
  8. Bake for 30 minutes
  9. Remove from the oven and allow to cool in the tin
  10. When cool remove from the tin and cut into 9 bars

Gluten and Dairy Free Apple Pie Blondies

Serves 12

Ingredients

For the apples:

  • 1 apple, peeled and cut into 1/4” cubes
  • 1 tablespoon brown sugar
  • 15g dairy free spread

For the blondies: 

  • 115g dairy free spread, melted
  • 165g brown sugar
  • 1 egg
  • 2 teaspoons mixed spice
  • 130g gluten free plain flour
  • 1/2 teaspoon baking powder

Directions

  1. Preheat the oven to 180 oC
  2. Line an 8” by 8” cake tin with baking paper
  3. Place the chopped apple, brown sugar and dairy free spread in a small saucepan and cook over a medium heat for 5 minutes or until softened
  4. Put the melted dairy free spread, brown sugar and egg in a large bowl
  5. Whisk together then stir in the mixed spice, flour and baking powder
  6.  Gently fold in the cooked apple mixture
  7. Pour into the cake tin and bake in the oven for 35 minutes
  8. Allow to cool completely in the tin before cutting into squares

Gluten and Dairy Free Blueberry Cinnamon Chocolate Squares

Serves 12

Ingredients

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk
  • 100g blueberries

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line an 8” by 8” cake tin
  3. Cream the dairy free spread and sugar together for a couple of minutes until light and fluffy
  4. Add the eggs one at a time, beating well after each addition
  5. Add the flour, cocoa, cinnamon, baking powder and ground rice and beat well to combine
  6. Add the milk and mix in
  7. Stir in the blueberries
  8. Pour into the cake tin and bake for 25-30 minutes
  9. Remove from the tin and allow to cool before cutting into 12 squares

Gluten and Dairy Free Spiced Pineapple Muffins

Serves 6

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons crushed pineapple

Directions

  1. Preheat the oven to 180 oC
  2. Line a 6 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar
  4. Whisk in the eggs one at a time
  5. Stir in the flour, cinnamon and crushed pineapple
  6. Divide the mixture between the muffin cases
  7. Bake in the oven for 25 minutes
  8. Remove from the oven and all to cool before enjoying