RECIPE | Coffee & Walnut Cupcakes

I’m not a big coffee drinker, but if there’s one place I do appreciate a bit of coffee, it’s in a cake. In these super light and fluffy cupcakes, coffee and walnut is a match made in heaven. You don’t need any fancy egg replacers or obscure ingredients to make these cupcakes and they are every bit as good as (…100 times better than) their non-vegan counterparts. Perfect for an afternoon tea, or indeed scoffing when you fancy something sweet.

Makes 12 large cupcakes 🍰


180ml soya milk
20ml cider vinegar
75ml sunflower oil
1tbsp instant coffee – mixed with 1tbsp boiling water
180g self-raising flour
180g caster sugar
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
pinch of salt
40g chopped walnuts

150g margarine block (check it’s dairy-free – lots of them aren’t!)
350g icing sugar
1tbsp instant coffee – mixed with 1tbsp boiling water

Chopped walnuts
Cocoa powder for dusting

1. Pre-heat your oven to 180ºC and line a muffin tin with 12 large cupcake cases.
2. Mix the soya milk & vinegar together and put to one side – it will curdle and thicken.
3. Measure out all of your dry ingredients into a large bowl and stir to evenly incorporate.
4. Into your dry ingredients, pour the oil, coffee and soya mixture. Stir until combined.
5. Spoon your mixture evenly between the cupcake cases – they should be about 3/4 full.
6. Tap your muffin tin on the counter a couple of times to knock out any air bubbles and pop it into the oven!
7. Bake for 15-20 minutes, until golden and springy to touch. Once ready, leave to cool in the tin for a couple of minutes before placing the cupcakes on a cooling rack.
8. To make your frosting, beat together the margarine and coffee until soft. Gradually add the icing sugar, folding into the margarine until roughly combined before beating with an electric mixer until soft and fluffy.
9. Once the cupcakes are completely cooled, decorate with your frosting! Swirl on with a nozzle or dollop on with a spoon – it’s up to you! Finish with a sprinkle of chopped walnuts and a dusting of cocoa powder. Enjoy! ✨


1 Comment

  1. Danica
    August 16, 2017 / 4:57 pm

    Fab recipe, thank you! 🙂

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