For the cupcake:

85g wheat free flour

45g gluten free cornflour

45g ground almonds

1 tsp gluten free baking powder

175g of Natvia

175g dairy free spread

3 large eggs

80g cocoa powder

2 tsp of vanilla bean paste

For the frosting:

200g Nativa

3 tsp of gluten free cornflour

100g dairy free spread

60g cocoa powder


1. Preheat the oven at 190c

2. Combine the flour, cornflour, almonds, cocoa and baking powder together. Sieve 4 times to make sure all ingredients are incorporated together.

3. Cream the dairy free spread and the Natvia together until light and fluffy.

4. Crack eggs in a separate bowl and beat lightly.

5. Add a spoonful of flour mixture to the sugar and butter and slowly add the eggs.

6. Beat in the vanilla bean paste

7. Gently fold in the flour mixture

8. Divide between 12 cupcakes cases and bake for 15- 20 minutes

9. Whilst cupcakes cool make the icing sugar

10. Beat the Natvia in a food processor so it becomes fine and dust like

11. Sift together with the cornflour

12. Beat in the dairy free butter and slowly add the cocoa

13. Pipe onto cupcakes as desired

Recipe credit: Created by Boonie’s Bakehouse for Natvia

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