Halloween Gluten + Dairy Free Cup Cakes

July 29, 2019

Here's an allergy friendly cup cake recipe that works brilliantly for Halloween treats. Thanks to Natalie Hallett for sharing this with us all. If you want to try Natalie's adorable pumpkins, they are made out of fondant coloured with orange gel food colouring, rolled into shape and left to set overnight.


Cupcakes - Makes 12

180 g plant based Nuttelex

125 g castor sugar

2 tbsp golden syrup

180 g gluten free plain flour

60 g cocoa powder

1 tsp bicarbonate of soda

1 tsp gluten free baking powder

1 tsp vanilla essence

Dairy Free Frosting

125 g plant based Nuttelex

3 cups icing sugar

green gel colouring

1 tbsp vanilla plant based milk - almond or soy milk

Set aside an extra cup of icing sugar in case you want to tweak the taste and texture.



1Preheat oven to 180ºC. Line a 12 cupcake tray with cupcake papers.

2Place the Nuttelex and sugar in bowl and beat till creamy. Add the golden syrup gradually using a spatula slowly fold the mixture. Then beat the mixture for another minute and add the milk.

3Add the flour and mix till you have a smooth batter.

4Sieve in the cocoa a tablespoon at a time mixing thoroughly. Keep mixing until the whole mixture is the same colour.

5Add the bicarbonate of soda and the baking powder separately and keep mixing until the sodas have been fully absorbed. Add vanilla essence and mix again.

6Spoon the mixture into the cupcake cases until they are 1/2 full as these cupcakes rise a lot.

7Place in the oven for 25-30 minutes.

8Let cupcakes cool before decorating.

Dairy Free Frosting

1Combine Nuttelex, icing sugar and milk until smooth.

2Add 1 - 2 drops of gel colouring and mix through. You can add more to make the icing darker.

3Spread or pipe over cooled cupcakes.