Hello everyone, welcome to my latest recipe for  Gluten and Dairy Free Coffee & Walnut Cupcakes.

I’m hearing from a lot of you that you are doing a bit more baking during lockdown.  I’m probably the same but it hasn’t been easy to get flour.  Luckily I had a few packets in my store cupboard way before I had even heard of COVID-19.  Doves Farm are also offering a gluten free box that has basics like pasta, flour and cereal if you are struggling to source these items.

Remember if you want to make ingredients go further you can easily scale this recipe down.  It’s best to use eggs as a basis to do this – so this recipe has 3 eggs so I would cut it back to 1 egg and divide all the other ingredients by three.  That will give you about two or three cupcakes which is perfect if they are just for you or you want to save on flour.

For these cupcakes I’ve made a traditional coffee and walnut sponge but for a change I’ve topped it with a delicious caramel frosting.

coffee walnut cupcakes

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Coffee & Walnut Cupcakes then you might like to try one of my other baking recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Coffee & Walnut Cupcakes (Gluten & Dairy Free)

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 8
Best Season: Suitable throughout the year


For the cupcakes:

For the caramel icing:


  1. Preheat the oven to 180 oC
  2. Line a 8 hole muffin tray with paper cases

  3. Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy

  4. Stir in the chopped walnuts
  5. Divide between the muffin cases
  6. Bake in the oven for 20 minutes
  7. Remove from the oven and allow to cool completely
  8. Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat

  9. Bring to the boil

  10. Stir in the dairy free cream and boil for 2 minutes

  11. Allow to cool then whisk in the icing sugar

  12. Spread onto the cupcakes and top with a walnut

Keywords: caramel, coffee, cupcakes, walnut
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