Gluten & Lactose Free Chocolate Cupcakes


Gluten free baking can become frustrating when we constrict our minds to thinking that we are suddenly limited. This Chocolate cupcake recipe gives you all the moist, Chocolatey indulgence of your chocolate cupcake without a trace of gluten and its completely LACTOSE FREE!!!!

If baking is to you what it is to me, a place of escape. Somewhere you can go to and relax your mind. Switch off from the outside world and be in control within your kitchen then something as daunting as an all free gluten diet can stop you in your tracks. This recipe is exactly what you need to ignite the flame and get you interested in the world of gluten free baking. YES… IT EXISTS!!


If you have ever wondered why your cupcakes always come out with a hat/dome. Here is why… You could be overfilling your batter when baking and for this id suggest leaving 2 cm space from the top of your cupcake holder. Another major contributor is discrepancies in temperature. Do you use cold eggs and cold butter???
Using cold eggs can cause a dome top because your other ingredients tend to clump up when met with the cold from the eggs and this makes your cupcakes rise unevenly. Before making a batch of cupcakes, leave your eggs out the night before. If you forget to do this, simply place your eggs in a bowl of lukewarm water for 10 to 15 mins. ALWAYS ALWAYS use room temperature softened butter. Unless your recipe specifically states melting your butter, room temperature soft is the way to go.

Eggs in lukewarm water


Apart from leaving your butter eggs out, there is no extra prep to this recipe. Biting into one of these beauties, you will not even taste the difference. The flavour and texture is not compromised but your body is still protected. This recipe can be made by anyone, whether you are handy in the kitchen or no. Its as easy as tossing all the ingredients in and mixing.

For a lighter, moist cupcake beat ingredients just until combined and glossy. Overbeating the batter can cause your cupcakes to become dense.


In my personal opinion these cupcakes are best enjoyed with frosting but can also be made on its own as an afternoon tea component. You can also switch things up with a chocolate ganache. Just be sure to use chocolate that is 100% gluten free.

One of my favourite things about this recipe is there is no trace of Xanthum Gum!! For all the recipe searches i have done, seeing XANTHUM GUM immediately switches me off. It is without a doubt a trusted stabilizer and gives you the mental security to know that your ingredients will bind together beautifully but if if you like me and don’t enjoy spending on a constant supply then omitting it from your recipe and still seeing results is the way to go.

When making your frosting I would highly recommend room temperature softened butter as well as sifted icing sugar and room temperature milk. Do not leave your milk out the night before as this will most surely cause it to go bad but try taking out the desired amount half an hour before baking. Basic buttercream recipes usually involve butter, icing sugar and flavouring. I have found this to be too overpowering, I either taste the butter or cannot stomach the sweetness. Adding milk helps give a lighter, fluffier taste to the buttercream while also increasing the volume. When adding the coffee flavourant I tend to do so with a coffee or espresso paste instead of brewed coffee as the friction between the butter and hot water causes the buttercream to spoil.


Indulgent, moist, melt in your mouth chocolate heaven that does not compromise.

PREP TIME: 20 mins       BAKE TIME: 20-22 mins   YIELD: 24


1 1/2 Cups brown castor sugar.
2 Cups all purpose gluten free flower.
3/4 Cup unsweetened cocoa.
1 1/2 tsp gluten free baking powder.
2 large eggs.(Room temperature)
1 Cup lactose free milk.

1/2 cup vegetable oil.
1 1/2 tsp gluten free vanilla extract.
3/4 cup boiling water.(For activating the Cocoa)



Preheat oven to 180°C. For a fan oven adjust 5° lower.
Position rack in the center of the oven.
Line two trays of 12 serving cupcakes with cupcake liners ad set aside.
In a large mixing bowl, combine sugar, sifted flour, cocoa and baking powder.
Stir together with a wooden spoon until combined.
Add in eggs, milk, oil and vanilla essence. Beat with an electric mixer for 2 minutes.
Gently stir in boiling water.
Spoon batter evenly into cupcake holders, leaving 2 cm of space between the batter and the top of the holders.
Bake for 20 to 22 mins until cake tester or toothpick comes out clean.
Remove from oven and allow to cool.


1/2 Cup butter
1 1/2 tsp gluten free vanilla essence
4 1/2 Cups Icing sugar (Add in 1/2 cup amounts and stop when you have reached your desired sweetness and texture)
1/4 Cup lactose free milk
1 tbsp water
5 tsp instant coffee powder (Nescafe)

In a small cup combine water and coffee powder to create a paste, continue to mix until light cream colour. Set aside.
In a stand mixer add butter and beat for 1 min in medium.
Add icing sugar in 1/2 Cup measurements at a time and only add next amount after first is well combined.
Add in milk and beat on high for 2 minutes until light and fluffy.
Gently fold in coffee paste until frosting is light cream, cappuccino colour.
Transfer to piping bag and pipe onto cupcakes.

Buttercream can be kept refrigerated for up to 5 days.

Recommended products:

All Purpose gluten free flour from Woolworths.

Nolac Clover Lactose free milk.
Nescafe Instant coffee Espresso.
Woolworths vegetable oil.

Download Recipe Below: Gluten & Lactose Free Chocolate Cupcakes


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