serves / makes 8
20 prep time
20 mins cooking time


I hadn’t made cupcakes for a while and I kind of had a craving for one. I wanted to use up some leftover dessicated coconut I had from making my granola so went with a coconut theme.

I paired it with the sharpness of fresh raspberries and the sweetness of the chocolate frosting.

A little bite of gluten and dairy free heaven.




For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 150g self raising gluten free flour
  • 3 eggs
  • 1 teaspoons xanthan gum
  • 3 tablespoons raspberries
  • 2 tablespoons dessicated coconut

For the frosting:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar


  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and xanthan gum
  5. Stir in the dessicated coconut and raspberries
  6. Mix until well combined
  7. Split the mixture between 8 cupcake moulds lined with paper cases
  8. Bake in the centre of the oven for 20 minutes
  9. Remove from the oven and allow to cool before icing
  10. To make the frosting beat together the dairy free spread, cocoa and icing sugar
  11. Pipe onto the cupcakes and decorate the top of the cupcakes with a sprinkle of dessicated coconut

Leave a Reply

Your email address will not be published.