Gluten & Dairy Free Coffee & Walnut Cupcakes

0 from 0 votes
Print Pin Rate
Course: baking
Cuisine: British
Keyword: caramel, coffee, cupcakes, walnut
Servings: 8 cupcakes


For the cupcakes:

  • 130 g gluten free self raising flour
  • 45 g ground almonds
  • 175 g dairy free spread
  • 175 g caster sugar
  • 3 eggs
  • 1 tbsp ground coffee dissolved in 2 tbsps boiling water
  • 3 tbsps dairy free milk
  • 75 g finely chopped walnuts

For the caramel icing:

  • 30 g dairy free spread
  • 80 g brown sugar
  • 30 ml dairy free cream
  • 125 g icing sugar
  • 8 walnuts for decorating


  • Preheat the oven to 180 oC
  • Line a 8 hole muffin tray with paper cases
  • Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy
  • Stir in the chopped walnuts
  • Divide between the muffin cases
  • Bake in the oven for 20 minutes
  • Remove from the oven and allow to cool completely
  • Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat
  • Bring to the boil
  • Stir in the dairy free cream and boil for 2 minutes
  • Allow to cool then whisk in the icing sugar
  • Spread onto the cupcakes and top with a walnut

Leave a Reply

Your email address will not be published.

Recipe Rating