Makes 9-10 cupcakes


Cake Mixture:
185ml water
60 ml nondairy plain yoghurt
60 ml oil
2tsp vanilla extract
250g gluten free flour
100g unsweetened cocoa powder
125g coconut sugar
1tsp baking soda
1 tsp cider vinegar



  • Preheat oven to 180 C
  • Line cupcake trays
  • In a bowl whisk - vinegar, water, yoghurt, oil and vanilla extract
  • Let sit for at least 10 mins
  • Sift the flour, cocoa powder, baking soda and add sugar
  • Pour the wet ingredients in with the dry, stir until well mixed and fill the cake liners no more than 2/3 full
  • Bake 20 minutes in the middle of the oven
  • Let cool, then top with smooth icing and decorate. We used Enjoy! 70% dark buttons for the spiders!

120g icing sugar
2 tbsp plant milk of your choice
1/2 tsp vanilla extract

Whisk ingredients until smooth