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Wimbledon Pimms Cupcakes - Dairy and Gluten Free

Preparation Time
20 - 25 minutes

Cooking Time
20 minutes

Makes 12

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 100g Lucy Bee Coconut Oil, melted and cooled slightly
  • 1 tbsp. vanilla bean paste 
  • 6 eggs
  • 50g Lucy Bee Coconut Flour
  • 60g Lucy Bee Coconut Sugar
  • 1 tsp. gluten free baking powder
  • 70g Lucy Bee Creamed Coconut
  • 60ml hot (but not boiling) water or 50ml hot (but not boiling) water and 1tbsp. Pimms
  • 3 strawberries and mint to decorate cakes


  1. Preheat the oven to 170C, 325F, gas mark 3. Line a 12-hole muffin tin with baking cases. 
  2. In a bowl, whisk together Lucy Bee Coconut Oil, vanilla bean paste and eggs.
  3. Sift Lucy Bee Coconut Flour into a separate bowl, then add the coconut sugar and baking powder.
  4. Add the dry ingredients to the wet ingredients and whisk to combine.
  5. Divide the mixture between the muffin cases, then bake in the oven for around 20 minutes, until golden and risen. Leave to cool on a wire rack.
  6. While the cakes cool, make the icing: Combine creamed coconut with the liquid. If needed, chill to firm up slightly, then spread onto the cooled cakes. Decorate with strawberries and mint.

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