Gluten & Dairy Free Coconut Cupcakes – Monday Made


More gluten-free stuff. My daughter seems to have out-grown her egg allergy, so there is one item off the banned list, but she still can’t tolerate gluten, dairy and soy. Soy is definitely the real killer here. It’s in all the gluten free breads and bread mixes. I HATE YOU SOY!!!

Not true, I love soy milk and tofu and soy sauce and miso paste and all kinds of soy products. I just wish Luci could too!!!

BACK ON TOPIC: This recipe is a pimped-out version of the Vanillla Muffins on the Orgran website ( I use Orgran All Purpose GF flour, but I’m sure other GF flours would be just as good. I prefer vanilla extract to vanilla essence. It packs more of a punch. I would even suggest vanilla paste for even more vanilla punch!

The water measurements are a bit vague as the recipe really needs 500ml of liquids- that being made up of margarine, eggs, vanilla, coconut powder and warm water. The eggs are an unknown quantity, so I just want the entire lot to add up to 500ml. This requires you to use a measure jug with a capacity of at least 500ml and put in the melted butter, vanilla extract, eggs, coconut powder and THEN add some water to make it up to 500ml. You could leave the coconut powder out and use coconut cream instead of water, but I like the powder form as you can get a really intense coconut hit without adding lots of liquids.

I also added about 1/2 cup of craisens (you know, dried cranberries) to the batter and put a few on top for decoration. You could leave those out, or use other things. You could even put a little bit of jam in the middle and make a little jammy surprise centre!

Please check that ALL your ingredients are gluten free. You wouldn’t believe the places gluten can be hidden. In particular, check your cornflour, icing sugar and baking powder.

My buttery icing is only a guide, I’m guessing on the icing sugar amounts as I always add little bits more here and there to get the taste right for ME. If dairy is not a problem, I would use cream cheese instead of margarine.

Finally, I imagine this would make more than 12 regular cupcakes. Fill the cases 2/3, otherwise you will get overflow. I used a mixture of mini-cupcakes and slightly larger cupcake papers that stand alone without the tray. I don’t recommend these big ones. Well. Not filled right up, anyway. Ruins the cake to icing ration, if you ask me. Enjoy!


Dry ingredients

1 1/2 cups GF all purpose flour

4 tbs of cornflour

3 tbs of coconut milk powder

4 tsp baking powder

3/4 cup raw sugar

3 tbsp desiccated coconut

Wet ingredients

4 tbs melted dairy-free margarine (I use Nutlex)

2 eggs 1 generous tsp vanilla extract

2 tbs coconut milk powder

1 1/4 cups warm water (APPROXIMATELY)

“Buttery” Icing

2 cup or so Icing sugar

3 tbs Dairy-free margarine

3 tbs Coconut milk powder

2 tbs Lightly toasted desiccated (or shredded) coconut

Splash of water.

Dash of vanilla.

Pre-heat oven to 180 degrees C (160 degrees C for fan forced)

Sift all flours, baking powder and coconut milk powder into a bowl with the sugar and desiccated coconut.

In a jug, mix the eggs, melted butter, vanilla and coconut powder then add warm water to make it up to 500ml.

Briefly mix the liquids and dry ingredients together (try not to beat for too long or too vigorously otherwise the rising agent will do it’s party trick before you go to bake!!) then spoon into cupcake patties.

Bake for 15-18 minutes or until they spring back at touch.

Cool, ice and decorate as you please!!

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