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In a large bowl cream together the caster sugar and margarine together until smooth.
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Beat the eggs with the milk in a jug.
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In another bowl mix together the flour and cocoa powder.
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Alternately add the egg and flour mix to the creamed margarine and beat well, use about a 1/3 at a time until all the egg and flour are mixed it.
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Place 12 cupcake cases in a cupcake tin and add around heaped teaspoon of the mix into the cases. Top up with any remaining mix. Bake in the oven on gas mark 5/190c for about 20 minutes until cooked.
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Once cooked remove from oven and leave to go completely cold. Once cold mix together all the topping ingredients except the chocolate chips to form a thick buttercream and either pipe or spread on top of the cakes.
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Sprinkle the chocolate chips on top of the cakes and they are ready to eat.
Gluten Free Chocolate Peanut Butter Cakes
Back to all recipes.Chocolate and peanut butter work so well together and cakes are a perfect way to pair the two. Delectable, moist chocolate cupcakes covered in a layer of peanut butter frosting. Great to make with the kids and get them baking! These are of course gluten free but also dairy free, this recipe calls for soya milk rather than regular milk!
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 20 Mins
- This recipe makes 12 cakes
This recipe contains:
- Dairy
- Egg
- Peanuts
- Soya
Ingredients
For the cakes
240g caster sugar
240g margarine
3 large eggs
1 tsp milk
220g gluten free self raising flour
20g cocoa powder
For the top
75g margarine
200g icing sugar
150g crunchy peanut butter
1 tbsp milk
50g dark chocolate chips
Method
Nutritional Information (Per cake)
Cals
Calories
540
Carbs
60g
Fibre
2g
Fat
32g
Sugar
41g
Protein
6g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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