Vanilla Cupcakes with Coconut & Raspberry Icing (Vegan)


Nothing beats a cupcake. Simple, dreamy little bites of heaven - I whipped these up for the ladies of Sweaty Betty, they went down a right treat post yoga. (I realise all recipes have been plant based so far - we welcome all cake round ‘ere, vegan or not, I’ve just been experimenting with plant based baking recently hehe).

If you fancy a pretty fail-safe vanilla vegan cupcake - open to adaptation, then check these babies out…


What you will need:

300ml oat milk (or whatever plant based milk floats ya boat)

1tbsp apple cider vinegar (I know, sounds grim - but it works!)

200g self raising flour

125g ground almonds

150g vitalite (any dairy free butter alternative)

2tsp vanilla extract

1tsp baking powder


Coconut yoghurt



Prep your trays and cases, pre heat the oven to 180C

Combine the oat milk and apple cider vinegar and leave for a few minutes to do it’s thang whilst you prepare your other ingredients.

Add in all your other ingredients and combine well. Spoon into your cupcake cases (don’t be too generous, I always make this mistake!) and bake for 15-20 minutes. You will probably get around 12 cupcakes (minus two for inevitable ‘taste tests’ hehe).

For your icing, pour your coconut yoghurt in a bowl and get whisking! I like icing to be pretty thick, so if ya have a hand held whisk then deffo use that - if not, elbow grease it is. Add in some raspberries, or just pop one on top of each cake. Whatever ya fancy.

Pour a cup of tea / prosecco and enjoy!


Let me know what ya think of these, and if you have any ideas of how we could adapt to make them even better…

veganImmy May