Description
Wonderfully spiced Vegan Chai Cupcakes topped with a chai infused frosting. These fall-inspired paleo cupcakes made with cassava and coconut flour are easy to make and comes together in one bowl! (Gluten free + Oil free)
Ingredients
Units
Scale
Cupcakes
- 1/3 cup (105g) maple syrup (105g)
- 1/3 cup (80g) coconut sugar (80g)
- 3/4 cup (180g) almond milk (180ml)
- 1 tbsp apple cider vinegar (15ml)
- 1/2 cup runny almond butter (125g // or coconut oil)
- 1 tsp vanilla extract
- 1 cup cassava flour (140g)
- 3 tbsp coconut flour (23g)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Frosting
- 1 1/3 cup cashews (200g)
- 1/2 cup coconut cream + 2 tbsp (150g)
- 3 tbsp coconut butter (45g // or coconut oil)
- 1 tbsp lemon juice (15ml)
- 2 tsp vanilla extract
- 2–3 tbsp maple syrup (40-60g // or 5–6 tbsp powdered sugar for a sweeter version)
- 3/4 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- a small pinch of black pepper
- pinch of salt
Instructions
- Preheat the oven to 350ºF. Line 8 cupcake tins.
- In to a large mixing bowl add in the maple syrup, coconut sugar, almond milk, apple cider vinegar, almond butter, and vanilla. If using coconut butter or coconut oil melt in the microwave or stovetop and whisk until smooth.
- Add the cassava flour, coconut flour, baking soda, salt, and all the spices. Whisk until combined.
- Scoop the batter into 8 prepared cupcake tins, filling 3/4 of the way. Bake for 23-25 minutes. Let the cupcakes cool for 1-2 minutes in the pan and then transfer them to a wire rack to cool completely.
- Add all the frosting ingredients into a high speed blender and blend until smooth and creamy. Let the frosting chill for at least 1 hour.
- Frost the cupcakes and enjoy!
Notes
- Helpful Equipment: parchment cupcake liners, cupcake tin, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) with about 1 1/2 tbsp of frosting per cupcake.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 cupcake
- Calories: 488
- Sugar: 24.8g
- Sodium: 215mg
- Fat: 19.9g
- Saturated Fat: 7.8g
- Unsaturated Fat: 4.3g
- Trans Fat: 0
- Carbohydrates: 49.2g
- Fiber: 5g
- Protein: 5.9g
- Cholesterol: 0