Chocolate Cup cakes

Chocolate cup cakes. Delicious. Dairy Free and Gluten Free.

This recipe makes 14 large chocolate cup cakes

Dairy free & Gluten free.

Health warning: Only intended as a treat!!

You will need: weighing scales, Large muffin cases, a muffin baking tin, sieve, a set of bowels (large, medium, small), fork, spoons, electric mixer (optional),

Cake Ingredients

200g Sunflower spread (eg. Vitalite)

200g Golden caster sugar

4 Eggs, free range, large, beaten.

unsweetended soya milk, 4 tablespoons (60ml)

150g White flour, self raising, gluten free (eg freee by Doves farm a blend of rice, potato, tapioca, maize and buckwheat)

50g Cocoa powder

Icing Ingredients

50g Sunflower spread, or vegan butter

100g Icing sugar

1 tablespoons sieved Cocoa

A few twists of the sea salt mill.



  1. Set the oven to Fan 180oC/200oC conventional/ Gas 6.
  2. Put the large muffin cases in a muffin tin.
  3. Gently combine the flour and the cocoa.
  4. In a separate bowl beat together the butter and sugar until lighter in colour and no longer ‘grainy’.
  5. Add half the beaten eggs and 1 tablespoon of the flour + cocoa mix to the butter and sugar mixture. Combine well using a low speed on the electric mixer or with a spoon.
  6. Repeat step 5) with the rest of the egg.
  7. Using a fine sieve add the remainder of the flour + cocoa to the cake mixture and gently combine using the low setting on the electric mixer.
  8. Add the soya milk and gently mix until combined.
  9. Half fill the waiting muffin cases. Approximately 60ml (¼ cup) to each muffin case.
  10. Bake for 20-25 minutes. (The cakes should be ‘springy’ on top when gently pressed with your index finger, if not they will need longer a few more minutes in the oven)
  11. Leave to completely cool (about 1 hour) before adding the icing to the top of the cakes.

To make the Icing (optional)

  • Measure the spread or butter into a bowl.
  • Gently combine the cocoa into the icing sugar with a spoon.
  • Sieve the icing sugar + Cocoa mixture into the butter add a few twists of the seasalt mill and then combine well with an electric mixer or by hand.
  • Transfer to the fridge to ‘firm up’ while the cakes cool.
  • Add a generous dollop to each cake and enjoy or cover and Keep in the fridge for a few days.


Chocolate Tray Bake


This recipe makes a fantastic dairy-free chocolate cake, perfectly suited for birthday parties. It keeps well for a few days in the refrigerator and freezes brilliantly (always freeze without the icing).

Preparation 25 minutes (actual work time is about 10 minutes). Baking time 35 minutes. Serves 20

You will need- a roasting tin or a large tray bake tin approx. 23cm X 30cm X 4cm. A measuring jug. Measuring spoons (useful if you have them). A large mixing bowl. A small mixing bowl. Hand held electric mixer. Balloon whisk. Large metal spoon. Greaseproof paper or baking parchment.


 75g Cocoa powder (check it is good quality and there is no dairy)

¾ tsp (7.5ml) bicarbonate of soda

4 medium eggs

370g dark muscavado sugar

180ml vegetable oil (rapeseed for preference)

200g self raising flour

The icing- 150g dark chocolate (check dairy-free), 3 tablespoons (45ml) almond or oat milk.


 1) Pour 200ml of boiling water into a medium mixing bowl and add the cocoa powder. Whisk frantically with the balloon whisk until all the lumps are removed.

2) Add the bicarbonate of soda to the cocoa mixture and whisk again to incorporate. Leave on one side to cool for 20 minutes.

3) Preheat the oven to 160oC fan (gas mark 4). Pour a tablespoon of oil into the tin and coat the tin in oil using a piece of kitchen roll. Line the base of the tin with baking parchment.

4) In a large mixing bowl, whisk the eggs and the sugar together until the mixture is smooth and all sugary lumps are removed. Add the oil and whisk again. Add the cooled cocoa and whisk again.

5) Sift the flour into the mixture and gently fold the flour into the mixture until you have a runny chocolatey mix. Be warned- it is very runny!

6) Carefully pour the mixture into the prepared tray and bake in the preheated oven for approx. 30 minutes until it has risen and is firm.

7) Take the cake out of the oven and test that it is done by inserting a skewer into the centre of the cake- if it comes out clean the cake is done. If there is a bit of sticky cocoa mixture on the skewer it needs to go back in the oven, probably for another 5 minutes and then test again.

8) When the cake is done, Run a knife around the edge of the cake and the tin. Allow the cake to cool in the tin and then transfer to a cutting board. If you are freezing the cake (make sure it is completely cool first) you can wrap it in foil now and freeze without the icing.

9) To make the icing, gently melt the chocolate in a heat proof bowl over a small simmering saucepan of water. Add the almond milk and stir until the mixture becomes smooth again. Pour the chocolate icing over the cooled cake and decorate any way you like.


Have a great time at the party X

Chocolate & almond mousse cake


Dairy free and suitable for vegetarians

Serves 8

This is a rich, moist and dark cake for chocolate lovers. It is perfect with a cup of coffee and also makes a lovely dessert at the end of a special meal. Serve on its own or with fresh berries and a scoop of dairy-free ice cream.

Prep time 30 minutes. Cooking time 50 minutes

Store it in the fridge and it will keep for a couple of days.


Plain chocolate (about 70% cocoa solids)- 180g

‘pure’ dairy-free, sunflower spread- 180g

Caster sugar- 180g

4 medium eggs

Ground almonds -75g

Plain flour- 2 heaped tablespoons

Equipment – 1X 20cm cake tin. Baking parchment or greasproof paper to line the base. Whisk. Wooden spoon. Metal spoon. Small (heat proof), medium and large mixing bowls


1) Heat the oven to 160oC fan (180oC or gas mark 4). Lightly grease the sides of the tin and dust with some flour. Cut the baking parchment to the correct size and use it to line the base of the tin.

2) Melt the chocolate in a small heatproof bowl over a gently simmering pan of water. When it is completely melted carefully remove the chocolate from the heat- careful the pan and steam are very hot!

3) Cream the butter and sugar together. Make sure they become lighter in colour but do not overbeat as it may split.

4) Separate the egg yolks from the egg whites. (Put the egg whites in a clean and grease-free medium sized bowl for later).

5) One at a time- Add the egg yolks to the creamed sugar and fat, beating well between each addition. The mixture will start to thicken up a bit.

6) Add the melted, cooled chocolate and stir in to the mixture until combined.

7) Add the plain flour and the almonds to the mixture and mix in thoroughly.

8) Whisk the egg whites until they are stiff enough to hold tall peaks. (The fun test is to hold the bowl upside down and the whites shouldn’t fall out!)

9) Add 1/3 of the egg whites to the chocolate mixture and give it a good mix together to loosen the mixture up a bit.

10) Now add the next 1/3 of the egg whites and gently fold them into the mixture using a metal spoon. Please be as gentle as you can at this stage, the egg whites are full of air bubbles which are needed to lift the cake, try to incorporate as much air into the mixture as you can.

11) Repeat step 10)

12) Gently pour the mixture into the prepared baking tin and bake in the preheated oven for 45-50 minutes (insert a skewer at the centre of the cake. The cake is done if the skewer comes out without cake mixture attached to it).

13) When done the top of the cake should have a light crust and the insides will be soft and fudgey. Leave it to cool in the tin.

14) Transfer to a serving plate and sprinkle over icing sugar for the finishing touch.