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brown chai cupcake with chai frosting and a cinnamon stick on top, with a bite shot

Vegan Chai Cupcakes (Gluten Free + Paleo)

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  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 8 cupcakes 1x


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)


Units Scale



  • 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
  • 23 tbsp maple syrup (40-60g // or 56 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


  1. Preheat the oven to 350ºF. Line 8 cupcake tins. 
  2. 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. 
  3. Add the cassava flour, coconut flour, baking soda, salt, and all the spices. Whisk until combined.
  4. 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. 
  5. 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.
  6. Frost the cupcakes and enjoy!


  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, gluten free, north american


  • 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