Gluten-free ‘Thank You’ Cupcakes

Today is the end of the school year. The start of the summer holidays is always exciting but tinged with a touch of sadness at the end of how things have been, and the realisation that the girls are growing up all the time. This year is especially sad as both girls have completely loved their teachers. Little S’s reception teacher and teaching assistant also taught Big S when she started at the school and they are the most lovely, caring and kind reception teachers you could possibly ask for. So, these cupcakes were an extra little personal thank you from us – and my first real foray into gluten free baking as one of them is gluten-free.

This recipe is adapted from one found on Pig in the Kitchen‘s blog – you must check it out, she features some truly brilliantly allergy-friendly recipes.

Gluten-free Chocolate Cupcakes (gluten-free, dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 22

  • 110g dairy-free spread
  • 120g granulated sugar
  • 100g golden syrup/maple syrup
  • 175g Doves Farm gluten-free flour (use plain flour and no xantham gum if not gluten-free)
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xantham gum
  • 50g cocoa powder
  • 1 heaped tsp Organ no-egg egg replacer
  • 1 heaped tbsp ground flax seeds
  • 3 tbsps oat milk
  • 140ml warm oat milk

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Line a cupcake tray with cupcake cases

– In a small bowl whisk together the egg replacer, flax seeds and 3 tbsp oat milk.  Set aside.

– In a saucepan gently melt together the dairy-free spread, sugar and syrup. Once nicely melted together remove from the heat and stir in the egg replacer.

– Sieve the flour, baking powder, bicarb, xantham gum and cocoa into the saucepan and mix well.

– Pour in the warm oat milk and gently mix until smooth and glossy.

– 1/2 fill the cupcake cases and cook for approx. 12 minutes until they’ve risen and a knife comes out clean.

– Cool on a wire rack.

– Top with this velvety white vanilla buttercream and decorate as desired.

Published by


Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

5 thoughts on “Gluten-free ‘Thank You’ Cupcakes

  1. Those look beautiful! Great job on your first GF baking. My first experience involved crumbly bitter baked goods and lots of wasted expensive ingredients :/ getting it down now, but grateful we don’t need to do it all the time because none of us have gluten allergies.

      1. Glad to hear that I’m not the only one, I usually stick to a GF box mix when I don’t have time to fiddle with something. Guaranteed success. hehe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.