I had a lovely gluten-free chocolate cake recipe passed onto me from a friend a few years ago, unfortunately it contains eggs, vinegar and rasperry jam. All of which I am currently avoiding. With a little adaptation I came up with this delicious cupcake recipe this morning.
As I use Vitalite margaine and AlproSoya Original soya milk it is also suitable for Vegans, substituting the Soya milk for a rice or nut milk would also make it suitable for a soya-free diet.
As you can see the cake is soft & moist inside without being dense.
The cakes do not rise up in the middle which means they are suitable for icing.
I make them in muffin cases (much larger than fairy cakes) and this recipe yields 24 cakes. I have never tried freezing them, but they have the potential to last for a few days if stored in an airtight tin. They rarely last for 24 hours in this house, but that's because they are so tasty everyone eats them! 
Want to know how to make them? Then read on...
OneProudMomma's Gluten, Wheat, Dairy & Egg Free Chocolate Cupcakes
Ingredients
- 125g rice flour
- 110g cornflour
- 50g cocoa
- 275g sugar
- 2 tbsp gluten free baking powder (Supercook does one with a white lid)
- 150g margarine
- 250ml soya milk
- 2 large or 3 small very ripe bananas (more black than yellow!)
Method
- Preheat oven to 180C (fan assisted)
- Line muffin pan with paper cases.
- Sift dry ingredients together (flours, sugar, cocoa, baking powder).
- Add margarine and milk, then beat with electric mixer on low speed for 1 minute.
- Mash the bananas. Add them to the mixture and beat on medium speed for 2 minutes.
- Half fill the paper cases with mixture and bake for 25 minutes.
When they have cooled you can ice them if you want but they don't need it!
Enjoy. 
mistertramp
I've got an allergy to cupcakes.