Lisa Marley from the Cocoa Box shows us how to make these sumptuous cupcakes that you won't know are gluten and dairy free! Makes around 10 cupcakes


  • 150g gluten & wheat free flour ( I use Doves farm)

  • 150g coconut oil ( extra virgin – melted and cooled)

  • 50g cocoa powder ( gluten free organic)

  • 150g coconut palm sugar sugar (organic/unrefined)

  • 1 tsp baking powder ( gluten free organic)

  • 75g apple puree (organic)


  • 1.

    Beat the coconut oil and coconut palm sugar together

  • 2.

    Mix in the flour/cocoa powder/baking powder

  • 3.

    Fold in the apple puree

  • 4.

    Spoon into cupcake cases until practically full ( but not completely full)

  • 5.

    Bake for 18 – 20 minutes at 160

  • 6.

    Use a skewer to insert into the middle – if it comes out clean they are cooked.

  • 7.

    Allow to cool then decorate with the dairy free ganache

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 257kj
  • Fat Total 15g
  • Saturated Fat 13g
  • Protein 2g
  • Carbohydrate 30g
  • Sugar 15g
  • Sodium 37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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