Chocolate Iced Buns

5 from 1 vote
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Course: baking
Cuisine: British
Keyword: baking, chocolate,, sponge
Servings: 4 people


For the sponge:

  • 50 g dairy free spread
  • 50 g caster sugar
  • 50 g gluten free self raising flour
  • 1 egg

For the chocolate icing:

  • 60 g dairy free dark chocolate
  • 10 g dairy free spread
  • 15 g dairy free white chocolate


  • Preheat the oven to 180 oC
  • Line a muffin tin with 4 paper cases
  • Beat together the caster sugar and dairy free spread until light and fluffy
  • Whisk in the egg
  • Gently fold in the gluten free flour
  • Half fill each paper cases with the cake mixture
  • Bake in the oven for 20 minutes
  • Allow to cool completely
  • Melt together the dairy free dark chocolate and dairy free spread
  • Mix until well combined and then spread on top of the cakes
  • Melt the dairy free white chocolate and drizzle over the iced cakes

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