sweet treats

Three Vegan Cupcake Recipes To Make ASAP

You can be healthy and have your cake, too. (Couldn't resist.)

Perfect for a sweet treat or your sister’s birthday or just BECAUSE, these vegan cupcake recipes taste just as good (actually better, in my opinion) than regular sugar-laden cupcakes. And they are way better for you, thanks to the absence of refined sugars and other processed ingredients.

So, without further ado: Three of our favorite vegan cupcake recipes, each of which is a fresh, healthy and delicious take on the classic cupcake flavors.


(Makes 10-15 cupcakes. Less than 40 minutes to create.)

These spiced gems have that same taste as carrot cake, but without the processed sugars and flours. With a cashew lemon frosting, they are the perfect little carrot cupcake for any occasion.


  • 1/2 cup walnut
  • 1/2 cup cashews
  • 1 cup pitted dates
  • 1/2 cup raisins
  • 2 cups of grated raw carrot (remove/squeeze excess moisture)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • Pinch of nutmeg cardamom, sea salt


  1. Add dates and nuts to food processor (use an “S” blade if possible to create a crumbly consistency that slightly holds together).
  2. Add carrots and spices and mix until dough forms.
  3. Add raisins and combine with gentle pulses (to keep raisins whole).
  4. Press dough into cupcake tin (amount of cupcakes will depend on tin size).
  5. Refrigerate for at least an hour until adding frosting.
  6. Keeps for up to 1 week.

Cashew Lemon Frosting


  • 1 cup cashews (soaked in water for at least an hour)
  • 1/3 cup coconut syrup
  • 1 tbs lemon juice
  • Pinch of salt


  1. Wash soaked cashews well.
  2. Add to food processor with syrup, salt and lemon.
  3. Combine mixture and add water, if needed, to reach desired consistency.
  4. To make thicker, cool in refrigerator.

To frost: Put as much frosting as you see fit, refrigerate to set (for best results, leave overnight), then ENJOY!



(Makes 10-15 cupcakes. Less than 40 minutes to create.)

You can never go wrong with chocolate. The addition of high quality cacao powder in this recipe will add an extra hit of magnesium, which is crucial for the body’s mechanism of physical rest. Chocolate cupcakes that help you sleep? Yes, please!


  • 1 1/2 cups almond meal/flour
  • 1 1/2 cups of pitted chopped dates
  • 2 tbs cacao powder


  1. Mix almond flour and cacao powder with dated in food processor.
  2. Process until it gets sticky. You may need to add more dates for more stickiness, or if the dates are plump and juicy, then possibly more almond meal.
  3. Scoop out mixture and press inside cupcake tin.

Vanilla-Choc Frosting

(Can be kept for up to one week.)


  • 1 tsp vanilla extract (or 1 whole vanilla bean)
  • 4 tbs of cashew butter (or almond butter)
  • 1 tbs lemon juice
  • 2 tbs cacao powder
  • 1/2 cup pitted dates


  1. Process all ingredients together until thick, adding additional water to reach desired texture.

To frost: Smooth desired amount over each set cupcake, add any berries or other garnish you wish. Best served after refrigerating overnight.



(Makes 20-25 cupcakes. Less than 40 minutes to create.)

These little cupcakes have the taste of the classic vanilla flavor, with a simple nutty frosting addition.


  • 1 cup of almond meal
  • 1 cup of coconut flour
  • 1/4 cup of apple sauce
  • 1 tbs water
  • 3 tbs of coconut syrup
  • 1 tsp baking soda
  • 1 tbs of apple cider vinegar
  • pinch of salt
  • 1 tbs vanilla extract (or 2 fresh vanilla beans)
  • 2 tbs coconut oil


  1. Preheat oven to 350f.
  2. Grease cupcake tin with coconut oil.
  3. Add all ingredients to food processor and blend. Scrape down from edges during so it all mixes through to a smooth consistency.
  4. Spoon mixture in to 3/4 full.
  5. Bake for 20-25 minutes (or until golden brown).
  6. Let cool in tin and then remove gentle to place on rack to cool completely.

To frost: Pick your favorite nut butter (peanut, almond, cashew or pumpkin seed butter) and smooth over top. Add a sprinkle of crushed nuts on top for crunch.



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