Serves 10


For the cake:

  • 150g dairy free spread
  • 150g caster sugar
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 150g gluten free self raising flour
  • 200g dairy free dark chocolate
  • 100g pistachio nuts

For the topping:

  • 250g icing sugar
  • 125g dairy free spread
  • 1 tablespoon ground pistachio nuts
  • 1 tablespoon grated dairy free chocolate
  • sprinkle of cinnamon


  1. Preheat the oven to 160 oC
  2. Grease a muffin tin
  3. Beat together the dairy free spread and caster sugar
  4. Beat in the eggs one at a time
  5. Stir in the flour and ground cinnamon
  6. Blitz the chocolate and pistachio nuts in a blender or chop into tiny pieces
  7. Stir in the pistachio and chocolate mix
  8. 3/4 fill each mould in the muffin tin and bake for 25 minutes
  9. Remove from the oven and muffin tins and allow to cool completely before frosting
  10. Beat together the icing sugar and dairy free spread until light and fluffy
  11. Spread on top of the cakes and top with the ground pistachios, grated chocolate and cinnamon

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