Natural Vegan Speculoos Biscoff Cupcakes

A Natural Vegan Free From Alternative to Biscoff Cupcakes. A Delicious Caramelized Cinnamon Filled Cupcake made from Oat flour, nut butter, maple syrup and aquafaba. 

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people


For The Cupcake

  • 1 Cup Oat Flour
  • 100 g Aquafaba
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Coconut Sugar
  • 1 tsp Mixed Spice
  • 2 tsp Peanut Butter
  • 1 tsp Baking Powder

For the Biscuit & Filling

  • 1 Cup Oat Flour
  • 1/4 Cup Gluten Free Flour
  • 1/4 g Coconut Sugar
  • 3 tbsp Almond Milk
  • 2 tbsp Peanut Butter
  • 1 tbsp Maple Syrup

For the Decoration

  • 1 cup Coconut Cream (Whisked)


To make the cakes

  1. 1. Pre Heat the oven to 180 c.

    2. Add all your dry ingredients into a bowl and mix well. 

    3. Stir in your wet ingredients.

    3. Whisk combined ingredients and spoon into 6 muffin cases. 

    4. Bake for 20 minutes.

To make the biscuits

  1. 1. This is an all in one recipe. Just add all your ingredients into a bowl and combine well.

    2. Place the dough into the fridge for 10 minutes.

    3. Take 1/4 of the mix and place back in the fridge to fill your cupcakes with. 

    4. Roll out your dough into a floured surface and use a rectangular biscuit cutter to cut into rectangles.

    5. Place on a baking tray and bake for 15 minutes. 

To Decorate

  1. Let the cakes and biscuits cool. 

    Using a piping end, make a hole half way down the center of each of the cakes.

    Fill the holes with the 'Biscoff' spread, using a piping bag.

    Whisk your coconut cream and pipe onto your cakes.

    Place on top your biscoff cookies and finish with maple syrup and cinnamon.