Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Mini Allspice Dram Cakes

All Spice Dram Cakes

Mini Allspice Dram Cakes with Mayfair Icing


  • 2 cups gluten-free flour, divided
  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons Allspice Dram, divided
  • 3 tablespoons non-margarine butter substitute
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup light coconut milk
  • 1 teaspoon white vinegar
  • 1/3 cup vegetable oil


  1. Combine 1/2 cup of gluten-free flour, brown sugar, chopped pecans, and 1 teaspoon Allspice Dram in a medium bowl. Cut non-margarine butter substitute into the mixture and set aside.
  2. Combine coconut milk and vinegar in small bowl and let stand for 5 minutes.
  3. Combine remaining flour, white sugar, baking powder, and salt in a large bowl.  Add the vegetable oil, remaining Allspice Dram, and coconut milk mixture.
  4. Coat the cups of a muffin tin with non-stick cooking spray. put one table spoon of topping in the bottom of each cup. Top with 1/2 cup of cake batter.  Bake for 20-30 minutes at 375 degrees Fahrenheit until they pass the toothpick test.
  5. Turn the cakes out on to a rack to cool.

Note: For a little extra kick, drizzle the cakes with Mayfair Icing.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.