Fun Vegan Coconut Latte Cupcakes (Coffee Cupcake Recipe)
This is such a fun vegan Coffee Cake recipe and one that I love!
Its perfect for a bake sale or a party where you want to impress your friends and family with a delicious vegan cake that everyone can enjoy whether they are vegan or not!
Please send me any pictures if you do try this recipe!
Coconut Latte Cupcakes in a Homemade Chocolate Cup
These delicious vegan cupcakes are made with a ginger and coffee cake, topped with a creamy coffee icing, and encased in a homemade chocolate cup. For a fun finish add a snipping of a paper straw and some fresh fruit.
- 75 g Rice Flour
- 75 g Wholemeal Flour
- 150 g Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 inch Fresh Ginger
- 3 tbsp Coffee Powder
- 30 g chopped mixed nuts
- 2 tbsp Hot Water
- 1 Cup Coconut Milk (240 mls) or other Dairy Free Milk Would Be Fine
- 2 tsp Vanilla Extract
- 1/4 Cup Olive Oil
- 1 tbsp Apple Cider Vinegar Or White Vinegar
- 1 tbsp Flaxseed Meal (Ground or Milled Flaxseed)
- 3 tbsp Hot Water
Vegan Coffee Butter Cream (optional)
- 375 g Icing Sugar (Confectioners Sugar)
- 75 g Vegan Butter
- 2 tbsp Coconut Milk (Or any other dairy free milk)
- 1 tbsp Instant Coffee Powder
- 1 tsp Vanilla Extract
- 300 g Dark Chocolate
- 8 Cupcake Cases
Melt your dark chocolate. This can be done in a microwave by heating for 20 seconds stiring and heating again until all the chocolate is melted. Or by placing a bowl over a saucepan of simmering water, and mixing until melted. If you use this method ensure no water or water vapor get into the chocolate mix.
Add 2 tbsp of chocolate to each case and swirl it round the sides to cover them.
Place in the fridge to set whilst you bake your cakes.
For The Cup Cakes
Preheat the oven to 180c or 350f
Prepare a cupcake tray lined with cases.
Make your flax egg by combining the flax seed meal and hot water. Leave this to form a gel for 10 minutes whilst you prepare the rest of your ingredients.
Weigh out all your dry ingredients and add to a bowl.
Next add your wet ingredients and your flax egg to the bowl and combine until a smooth batter is formed.
Spoon your coffee cake mixture into your cupcake cakes and bake for 15-20 minutes.
Remove your cakes, from the oven and allow to cool before icing.
Vegan Coffee Butter Icing
Whilst your cakes cook make the vegan butter icing. Add the icing sugar to your bowl.
Add your wet ingredients and whisk, for at least three minutes to form a light and fluffy butter cream.
Place your light fluffy butter icing into a piping bag and piping from the outside of the cake create a swirl.
Place the cupcakes into your chocolate cases, and finish with fresh fruit.