Gluten, dairy & sugar free ‘After Eight’ cupcakes

As a child on a special occasion we got the odd ‘After Eight’ chocolate, which for anyone who hasn’t had one, is a thin chocolate square with a gooey creamy peppermint filling.  This recipe started off with me playing with a different flour. The word of the week was Explore and I’d had a bag of quinoa flour sitting in my cupboard for over 2 months, so what better time to give it a try. The original recipe this was based on was a loaf bake and required four eggs, and I only had two, so staying true to the previous weeks word Transform, I took  a risk changed it to less eggs and cupcake form. It worked and when I tested the plain cup cake it was so rich and chocolatey that it reminded me of those childhood chocolates, so I whipped up some peppermint cream frosting. The end result, a very successful cake journey, and a very happy belly.

The original recipe only made 7 cupcakes so I’ve doubled the quantity so you can share or have a freezer stock.

the cupcakes:image-2

  • 102g Quinoa flour
  • 4 eggs
  • 140ml coconut or almond milk
  • 113g dairy free spread
  • 57g coconut oil
  • 1 tsp vanilla essence
  • 80g xylitol
  • 128g coco powder
  • 1/2 tsp salt
  • 1 1/2 tsp gluten free baking powder

The frosting:

  • 250g tin of coconut milk (pop this in the fridge the day before)
  • 2 tsp peppermint extract
  • 2 tsp ground xylitol



  • Mix together the milk and the eggs & vanilla essence
  • Melt the dairy free spread and coconut oil and add to the milk and egg mixture
  • In a separate bowl mix the quinoa flour, coco powder, baking powder, salt, and xylitol together
  • Gradually add the dry ingredients to the wet mixture, mixing in well in between
  • Prepare a cupcake tine with 14 cases and spread the mixture evenly through the cases (approx. 1 1/2 tbsp. per case)
  • Bake in a pre heated oven at 175 degrees for 25-30 minutes or until baked
  • Remove to cool
  • Whilst the cakes are cooling remove the solid part of the coconut cream (quickest way is remove can from the fridge, turn upside down, open and drain off the liquid)
  • Whisk in the xylitol and peppermint extract
  • Spoon on to the top of the cooled cupcakes and pop into the fridge to allow to set or eat straight away.
  • To make extra fancy grate a little 100% dark chocolate on top and the bitterness will bring out the sweet fresh peppermint taste of the topping.
Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at