Lemon and coconut cakes

These little cupcakes are gluten and dairy free. If you don’t ice them they’re also refined sugar free. 


1/2 cup dairyfree spread

2 eggs

1/3 cup almond and coconut blend milk

Grated zest from one lemon 

2/3 cup rapadura sugar

3/4 cup desicated coconut 

1 and 1/4 cups gluten free self raising flour 


In one bowl place coconut the flour and lemon zest mix together. In another bowl melt dairy free spread then add sugar mix well to combine. When the mix has cooled add eggs and milk mix well. Then combine the wet mix with your dry ingredients. Bake in preheated oven set to 160 c for 15 to 20 minutes. 
They taste great without icing but if you want to ice them here’s my recipe. 

1 and 1/2 cups gluten free icing sugar

1 and 1/2 tablespoons dairy free spread 

1 tbsp lemon juice 

I mixed the icing in my food processor. 

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