Recipe: Dairy-free Sticky-date Coconut Cupcakes (un-iced)

After making some delicious GF sticky date pudding, I had half a packet of dates left over but not enough flour to make another. I was also out of high-quality butter, and had some dessicated coconut lying around feeling a little lonely.

The solution to my dillemma? A brand new recipe that can be eaten by both gluten- and dairy-sensitive lovers of baked goods, but one that is absolutely enjoyed by everyone!


  • Stovetop
  • Kitchen scales
  • Measuring cups
  • Saucepan
  • Oven
  • 18 cup capacity muffin pan (and cases)
  • Sieve


  • 250g pitted dates, chopped into 3rds
  • 1tsp bicarbonate of soda (certified GF)
  • 1 1/2cups boiling water
  • 100ml vegetable oil (eg canola oil)
  • 3/4 cup of firmly packed dark brown sugar
  • 1/2tsp vanilla extract
  • 2 eggs at room temperature, lightly whisked
  • 150g of gluten-free soy flour
  • 100g of brown rice flour
  • 3tsp wards baking powder
  • 2/3 cup fine dessicated coconut


  1. Pre-heat oven to ~150degrees fan-forced and line an 18 cup pan with paper cases.
  2. In a medium saucepan, pour boiling water over dates and then place over a stovetop on medium heat. Bring to the boil, and then simmer for 3 minutes.
  3. Remove from stovetop and mash lightly with a potato masher or a fork. Stir in the bicarbonate of soda (the mixture may bubble) and stand for 5 minutes.
  4. Add the oil, vanilla extract and brown sugar to the date mixture and stir with a metal spoon until sugar has dissolved.
  5. Add the whisked eggs and stir until combined.
  6. Sift in the flour and FOLD the mixture until no trace of flour remains. Gently fold in the dessicated coconut.
  7. Divide the mixture into prepared cases and bake for 15-20 minutes (until the centre springs back when touched or when a skewer is inserted, moist crumbs stick to it when removed - no liquid). Cool in the pan for 5 minutes and then on a wire rack.
  8. Enjoy! These cupcakes taste great warm or cool, and would be complimented by the addition of a caramel sauce for those who are wanting an extra sweet hit.


Fresh Strawberry Cupcakes


Estimated Time: 40 minutes
Yields: 1 2-layer cake (8/9 inches) or 24 cupcakes


     For the strawberry puree:

  • 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
  • 1-2 tsp sugar (optional)

    For the cake:

  • 1/4 - 1/2 cup milk, at room temperature
  • 6 large egg whites, room temperature (4 whole eggs can be substituted)
  • 2 tsp vanilla extract/powder
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), at room temp

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