Go Back Email Link
+ servings

A Chocolate Cupcake Recipe

Gluten-free, Dairy-free, Nut-free, Soya-free
5 from 4 votes
Servings 12 cupcakes
Author Vicki Montague, the Free From Fairy


  • Ingredients - cake
  • 5 oz dairy-free spread or butter if you are not dairy free
  • 5 oz white sugar
  • 5 oz Free From Fairy self raising gluten-free flour blend or plain flour plus 1 3/4 tsp baking powder
  • 1 oz cocoa - sifted
  • 1 tsp ground flax seeds
  • 1/4 tsp baking powder - check ingredients and make sure it is gluten-free
  • 3 medium eggs
  • Ingredients - icing - enough for 2 batches of cupcakes so freeze some for an emergency!
  • 40 g Trex or other 'hard' dairy-free margarine eg. solid Stork
  • 70 g dairy-free margarine - you could just use 110g butter!
  • 170 g icing sugar
  • 55 g cocoa powder
  • 1-2 tbsp water
  • Ingredients - syrup - the secret to great gluten-free cake! Enough for 2 batches - keep it in the fridge
  • 100 g white sugar
  • 75 ml water
  • 1 tsp flavour of choice eg. vanilla extract or other flavour extract - almond is particularly nice with chocolate if you can eat nuts!


  • Method - cake
  • Pre-heat the oven to 180 degrees (160 degree fan)
  • Place the spread or butter in a large bowl with the sugar and beat with an electric mixer for a minute or so
  • Add all the remaining ingredients and carefully combine with a spoon until the risk of flying flour has passed. At this point mix with the electric mixer for a further minute
  • Place the mixture into cupcake cases in a muffin tray and cook in the pre-heated oven for approx. 20 minutes until springy to the touch
  • Prick the cakes with a skewer or fork then add a tsp of syrup to the top of each cake while still hot (carefully and slowly or it will all fall off!)
  • Leave to cool on a wire rack. Meanwhile make the icing and syrup...(below)
  • Once completely cool, ice with the fantastic icing below!
  • Method - icing
  • Place the margarine's or butter in a bowl and whisk for a minute or so until soft and fluffy
  • Carefully add the remaining ingredients and slowly combine with a knife until the dry ingredients have started to be combined
  • Using the electric whisk combine the ingredients fully until fluffy and ready to use. The amount of liquid you need to add depends on whether you plan to spread or pipe the icing. It will need to be slightly softer for piping in my experience
  • Put to once side and wait for the cakes to fully cool
  • Method - syrup
  • Place the sugar and water in a small saucepan over a low heat
  • Stir occasionally until the sugar has dissolved, then leave to simmer for 2 minutes
  • Take off the heat and add your flavour if you want one