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Vegan Gingerbread Cupcakes

These cupcakes make an easy twist on classic gingerbread. They are soft, moist and filled with aromatic flavors that will warm you up in this cold weather.

They are also super quick and easy to make so that there is literally nothing that can go wrong.

Vegan Gingerbread Cupcakes

Ingredients (makes 6-8): 

Vegan Gingerbread Cupcakes

  • 2 ¼ cups oat flour * 
  • 1 flax egg ** 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • ¼ cup brown sugar 
  • ¼ cup maple syrup 
  • ¼ cup almond milk 
  • ½ cup apple juice 
  • ¼ cup coconut oil, melted 
  • 2 teaspoons ground cinnamon 
  • ½ teaspoon ground nutmeg 
  • ½ teaspoon ground ginger 
  • ½ teaspoon ground cardamom 
  • 1 tablespoon Sunwarrior Cacao powder 
  • a pinch of salt 

* You can simply make oat flour by blending oat flakes in a food processor or high-speed blender 

** To make a flax egg, mix 1 tablespoon ground flax seeds with 2 tablespoons. water and set aside for 5 min. 

Cashew Frosting 

  • 1 ½ cups cashews (soaked for 4–6 hours) 
  • Juice squeezed from ½ lemon 
  • 6 tablespoons almond milk 
  • 4 tablespoons maple syrup 
  • A pinch of salt  


Preheat the oven to 180 degrees Celsius. Prepare 6–8 cupcake forms on a baking tray and set aside. 

In a large mixing bowl put flour, sugar, baking powder and baking soda and then add all the spices and mix thoroughly. 

In a separate bowl combine maple syrup with apple juice, coconut oil, almond milk and flax egg. 

Gradually add the wet mixture to the dry ingredients mixing continuously using an electric mixer. You want everything to be thoroughly mixed and the dough to be light and fluffy. 

Transfer the dough into the prepared forms and put in the oven. Bake for 15–18 min. or until a wooden stick comes out dry. 

Take out of the oven and set aside until completely cool. 

To make the cashew frosting simply put all the ingredients in a food processor or high-speed blender and blend until smooth and creamy. 

Put one heaped tablespoon of the frosting on each cupcake and sprinkle with ground cinnamon on top. 

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