PREP TIME: 15mins | COOK TIME: 25mins | TOTAL TIME: 40mins
Ingredients (makes 12 cupcakes)

Preheat oven to 160*C fan 180*C non fan.

For cakes
  • 200g gluten free self raising flour
  • 200g caster sugar
  • 200g dairy free spread (vitalife)
  • 4 eggs
  • 4 Tbsp of cocoa powder
  • 1 Tsp baking powder
  • 1/2 Tsp vanilla extract
  • Splash of almond milk

Mix all ingredients in one with an electric whisk until smooth cake batter achieved.

Bake for 25 mins

For coulis
  • 300g raspberries
  • 2-3 Tbsp caster sugar
  • Heat until raspberries collapse and cool in fridge
  • Cut a small core in the centre of the cupcakes and fill with the cooled raspberry.

  • 500g icing sugar
  • 250g dairy free spread
  • 1 Tsp vanilla extract
  • 3 heaped tbsp cocoa powder

Mix together with an electric whisk until a smooth buttercream is achieved. Pipe with a nozzle of choice and top with a square of pure heavenly chocolate dark raspberry to decorate.



 (This recipe is gluten free and vegan friendly) 

Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.


 Photo credit: 

May 10, 2021

Leave a comment