- 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
- Preheat the oven to 350 degrees F and line a muffin tin with 12 paper liners.
- Place the flour, baking powder, baking soda, and salt in a bowl and stir to combine.
- 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.
- Add the wet ingredients to the dry ingredients and stir until no lumps remain. Quickly stir in the apple cider vinegar.
- 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.
- 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.
- 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!
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
Keywords: vegan vanilla cupcakes, vegan maple cupcakes, date chocolate icing