Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Maple Vanilla Cupcakes with Chocolate Date Icing


  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegan

Ingredients

Scale

Cupcakes

  • 2 1/2 cups light spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/3 cup coconut oil 
  • 1 cup pure maple syrup
  • 1 1/4 cups non-dairy milk
  • 1 tbsp pure vanilla extract 
  • 1 tsp apple cider vinegar

Chocolate Date Icing

  • 12 large pitted soft Medjool dates 
  • 1/3 cup tahini
  • 1/4 cup cocoa powder
  • 1/8 tsp fine sea salt
  • 1/2 cup non-dairy milk

 


Instructions

  1. Preheat the oven to 350 degrees F and line a muffin tin with 12 paper liners. 
  2. Place the flour, baking powder, baking soda, and salt in a bowl and stir to combine. 
  3. Melt the coconut oil in a small saucepan. Whisk in the maple syrup, milk, and and vanilla. The milk will cause the coconut oil to solidify initially; make sure to warm the mixture enough that the coconut oil liquifies again. 
  4. Add the wet ingredients to the dry ingredients and stir until no lumps remain. Quickly stir in the apple cider vinegar. 
  5. Divide the batter between the muffin cups and bake for 25 minutes. Let them cool for 15 minutes before removing from the pan. Transfer to a wire rack to finish cooling. 
  6. Make the icing: Place the dates, tahini, cocoa powder, salt, and non-dairy milk in a food processor and process until super smooth. This will take a couple of minutes. 
  7. Ice the cupcakes. Leftover icing can be stored in an airtight container in the fridge, and makes a delicious dip for fresh fruit and/or toast! 

Notes

It is important to use very soft dates for the icing. If your dates are not super soft, soak them in a dish of water for 30 minutes before making the icing. 

If you end up with some leftover batter (I often do), pour it into a lightly greased ramekin to make a mini cake. 

If you don’t have light spelt flour, all purpose flour can be used in its place. 

To make these cupcakes gluten-free, use Bob’s Red Mill 1 to 1 Gluten Free All Purpose Flour. 

  • Category: Dessert
  • Method: Bake

Keywords: vegan vanilla cupcakes, vegan maple cupcakes, date chocolate icing