Gluten & Dairy Free Tiramisu Cupcakes

A chocolate cupcake with a splash espresso and liqueur
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Course: Dessert
Keyword: baking
Servings: 9 cupcakes


For the cupcakes:

  • 150 g dairy free spread
  • 150 g caster sugar
  • 3 eggs
  • 150 g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon instant coffee
  • 2 tablespoons boiling water
  • 40 ml gluten and dairy free liqueur I used Bailey's Almande, optional

For the frosting:

  • 150 g dairy free spread
  • 300 g icing sugar
  • cocoa powder for dusting


  • Preheat the oven to 180 oC 
  • Beat together the dairy free spread and caster sugar until light and fluffy 
  • Beat in the eggs one at a time 
  • Mix together the boiling water and coffee until dissolved 
  • Stir in the flour, cocoa powder, coffee and liqueur 
  • Divide between 8 muffins cases and bake for 20 minutes 
  • Remove from the oven and allow to cool completely 
  • Make the frosting by beating together the dairy free spread and icing sugar 
  • Pipe onto the cupcakes and dust with cocoa powder



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