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apple cinnamon + chocolate orange cupcakes (vegan muffins, raw/vegan frosting)

raw/vegan cupcakes

I have never tried to make cupcakes before, so i decided it was time to give it a go. I love cupcakes, they’re like small cute cakes for one;) The frosting isn’t formed all perfectly on the muffins because it was my first try on this. But i think i still succeeded in making them look like real cupcakes:)

I made these yesterday for my neighbor/wannabe sister (or something like that haha). Unlike me she’s not vegan but when i make something to eat, it’s gotta be vegan or raw/vegan. Doesn’t matter whether i end up being the one eating it or not. 😛

So the muffins are vegan, gluten free and refined sugar free. This was my first attempt on vegan apple muffins, or vegan muffins at all, but they went out to be really good. I was pretty surprised! I wanted to do something a bit more exciting than just plain normal muffins, so i went for apple and cinnamon because… ApPLe. And ciNnAmon. I think that pretty much explains it. And because technically it’s still winter and apple and cinnamon represent coziness for me. Yup.

The frosting adds up even more to the flavor explosion that’ll take place in your mouth once you try them: ChOcolATe. And oRanGE. These two flavors work so well together it’s almost hard to believe. Needless to say, i kept the frosting raw:)

raw/vegan cupcakes raw/vegan cupcakes

aPpLE ciNnAmon + cHocOLatE oRAngE CUPCAKES (makes about 12)

the muffins:

1 cup ground oats

1/2 cup tiger nut flour

1 cup buckwheat flour

2 tsp cinnamon

1 tsp baking powder

1 cup coconut sugar

1/3 cup coconut oil

2 tbsp chia + 6 tbsp water

1 1/4 cup plant based milk + 2 tsp apple cider vinegar

2 apples, peeled and grated

1 apple, cut in very thin slices

the frosting:

2 cups cashews (soaked in water overnight or at least for 4 hours)

Juice of 1,5 oranges

Zest of 1 orange

1 tbsp melted coconut oil

3 tbsp cacao

1/2 can coconut milk

2 tbsp liquid sweetener or 2-3 tbsp coconut sugar

the chocolate drizzle:

2 tbsp melted cacao butter

1 tbsp cacao

1 tbsp liquid sweetener (i used coconut syrup)

  1. For the muffins, mix the ground oats, tiger nut flour, buckwheat flour, cinnamon, baking powder and coconut sugar in a bowl.
  2. In a water glass, mix the chia seeds with the water and set aside so that the chia seeds can soak up the water.
  3. In a small bowl, stir the milk and apple cider vinegar together and wait a few minutes. Peel and grate the apple while you wait.
  4. Add the wet ingredients (don’t forget the coconut oil!) to the dry ingredients and mix until a batter forms.
  5. Fill the batter in muffin tins, making them full to the top. Now press two or three apple slices vertically and completely into every muffin tin.
  6. Bake the muffins for about 30 mins on 180°C.


  1. For the frosting, put all ingredients in a blender and blend until really creamy. Fill in a bowl and place in the fridge to set. (about 2 hours)
  2. Once the muffins are completely cooled, you can add the frosting with a syringe. Place the almost finished cupcakes in the fridge for at least an hour before you do the chocolate drizzle.


  1. For the chocolate drizzle, melt the cacao butter and add cacao and liquid sweetener. Mix well until even and drizzle over your cupcakes using a small spoon.

And then, finally, that’s it. Your kickass vegan cupcakes are ready to be eaten! You can place them in the fridge again for few minutes to wait for the chocolate to firm up, or don’t, it’s up to you:)

Some final words: This recipe admittedly takes time to make, but it’ll be sooo worth it, promise!

Enjoy! xx, Jezebel

raw/vegan cupcakes

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