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Vegan Valentine’s Cupcakes

Serves: 6

Ready in: 30 to 60 mins

Vegan Friendly

These sweet little cupcakes are perfect for a special occasion, and you could switch the strawberries for seasonal pear or rhubarb for a carbon conscious swap

Vegan Valentine’s Cupcakes Recipe: Veggie Magazine


For the cupcakes:

220g all-purpose flour
200g sugar
1 tsp baking soda
½ tsp salt
240ml almond milk
10ml vanilla extract
80ml olive oil
15ml white vinegar

For the frosting:

200g Violife Creamy Original
50g coconut powder
100g powdered sugar icing
Fresh strawberries, sliced
Coconut flakes


  • Preheat the oven to 180C/350F/Gas 4 and line a cupcake tray with six cupcake holders.
  • Sift the flour into a bowl and add the sugar, baking soda and salt.
  • Add the almond milk, vanilla extract, oil and white vinegar and mix thoroughly, using a hand whisk to get rid of any lumps. Pour the batter into a jug and pour evenly into the cupcake liners.
  • Put in the oven to bake for 20-25 minutes.
  • Take out the cupcakes and move to a cooling rack and allow to cool before frosting.
  • Prepare the frosting by mixing together the Violife Creamy Original, coconut powder and icing sugar.
  • Use a piping bag and cover each cupcake with the frosting before decorating with strawberry slices and coconut flakes.
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