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These cashew & vanilla cupcakes may be totally vegan, gluten free and free from refined sugar but they’re perfectly sweet and moreish with a melt-in-your-mouth sponge and the creamiest frosting you could wish for. Perfect for afternoon tea or as an indulgent sweet treat whenever you fancy one.

Serves8 - 10 Cupcakes
Makes In40 mins
Dietary[[v]] [[g]] [[ve]]


For The Cupcakes

Ground Almonds
100gBrown Rice Flour
1 tbspCoconut Oil
4 tbspCashew Butter
6 tbspMaple Syrup
180mlAlmond Milk
1 tspVanilla Extract
1 tspBaking Powder

For The Cashew Frosting

Cashews (Soaked in Water Overnight)
2 tbspCoconut Cream (From a Can)
3 tbspMaple Syrup
Optional Toppings
Dessicated Coconut
Chopped Cashews
Edible Rose Petals


  • Soak the cashews for the cupcake frosting in water overnight or for a minimum of 6 hours.
  • Preheat the oven to 150 degrees Celsius.
  • Add the ground almonds and brown rice flour to a mixing bowl.
  • Cream together the cashew butter, coconut oil and maple syrup in a food processor, then add this mixture to the ground almonds and brown rice flour.
  • Add in the vanilla extract and baking powder, then slowly pour in the almond milk. Mix well.
  • Place cupcake cases in a tray then spoon in around 1 tbsp of mixture into each cupcake case. You should fill 8-10.
  • Place into the oven for 15-20 minutes, or until you can poke a knife through the centre and it comes out clean. The tops of the cupcakes should be slightly golden brown too.
  • Leave the cupcakes to cool before making your frosting.
  • To make the frosting simply drain and rinse the soaked cashews and add them to a food processor along with the coconut cream and maple syrup. Blend well until everything is really smooth and creamy.
  • Once the cupcakes have cooled you can add the frosting to the top, and any desired extra decoration.
  • Keep refrigerated in an air tight container and eat with 3 days.