Chocolate Fairy Cakes With Peppermint Icing

Rich, bite-sized chocolate fairy cakes topped with a sweet and refreshing peppermint icing are free of the top allergens, gluten-free and vegan.

Created by Cat Ruehle of A Well-Nourished Life for Allergic Living, the decadent chocolate cake batter mixes with ease. Then the little fairy cakes bake up in just minutes, while you whip together the creamy dairy-free icing. Cat’s favorite gluten-free flour blend for this recipe can be found near the end.

Makes: 2 dozen mini cupcakes
Free of: gluten and all top allergens



  • 1 1/2 cups Cat’s GF Flour Blend (See recipe below)
  • 1 3/4 cups cane sugar
  • 1 cup natural (non-alkalized) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 6 tbsp aquafaba egg replacer (see egg replacer note at end of recipe)
  • 1 cup unsweetened coconut milk* (carton, not canned), room temperature
  • 1/2 cup coconut oil*, liquid state (melt and cool if necessary)
  • 1 tsp peppermint extract
  • 3/4 cup warm water

Icing & Garnish

  • 1 cup allergy-friendly shortening, such as Spectrum Organic All Vegetable
  • 2 cups confectioners’ sugar
  • 1 tsp peppermint extract
  • Shaved dark chocolate or crushed peppermint candies (look for allergy-safe brands)

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. For cakes, preheat oven to 350 degrees F and set aside 2 non-stick mini muffin/cupcake pans.
  2. In bowl of stand mixer fitted with a paddle attachment, combine flour blend, sugar, cocoa, baking powder, baking soda, and xanthan gum. Mix until combined.
  3. In a separate bowl or pitcher, combine aquafaba, coconut milk, coconut oil and peppermint extract.
  4. Add liquid mixture to dry ingredients in mixer bowl and blend on low to combine, then increase to medium for 30 seconds. Scrape bowl. Add warm water and blend 30 seconds or until there’s a smooth, well-combined batter that’s on the thin side.
  5. Pour batter into the cups of a nonstick (paperless) pans, filling only half way. Bake in center of oven for 12 minutes, or until a toothpick comes out clean. Place pans on wire racks until cakes are completely cooled.
  6. For icing, beat shortening and sugar in bowl of a stand mixer until light and fluffy. Add extract, and beat again.
  7. To assemble, remove cakes from pans. Spoon or pipe a small amount of icing on top of each fairy cake. Top with shaved chocolate or crushed peppermint candies as desired. Iced fairy cakes will keep 2 days at room temperature or in refrigerator for 5 days.
Egg Replacer Note:

For aquafaba: You’ll need 1 15-ounce can of chickpeas for this recipe. Drain can’s liquid into a bowl, and measure out 6 tablespoons. Reserve can ingredients for another use.

Cat Ruehle’s Gluten-Free Flour Blend

Makes: 4 cups

  • 2 cups sweet sorghum flour
  • 1 cup white rice flour
  • 1 cup potato starch (not potato flour)
  1. In a large bowl, whisk the flours and potato starch together until well combined.
  2. Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or in the freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.

is a pastry chef and the author of the best-selling Let Us All Eat cake: Gluten-Free Recipes for Everyone's Favorite Cakes (Ten Speed Press). Find more recipes from Catherine Ruehle at