Easter with allergies can be really tough. Lunch boxes with allergies can be tough. And let’s not even mention parties.
There are very few options for those with intolerances or allergies to dairy, eggs, gluten and nuts which is why I made it my mission to make an allergy friendly vegan Cupcake recipe for you.
These Vegan Cupcakes are delicious and can be enjoyed by ANYONE at ANYTIME. They are also ideal for school lunch boxes as they are free from the most common allergens.
HER NOURISHED COOKING TIPS:
- I’m all about that quick and simple life in the kitchen so these vegan cupcakes can be made in a blender! You can also make them in a bowl once you have a date paste.
- You can use medjool dates or regular dried dates for this recipe. If you use regular dried dates I recommend that you allow them to sit in boiling water until they are soft and then drain well.
- If you don’t have access to a blender I suggest using regular dried dates and preparing them as above. Once the water is drained add the recipe measure of water and mix over a low heat while breaking up the dates with a potato masher or wooden spoon.
- If your child is sensitive to cacao powder you can swap to equal amounts of carob powder. You could also leave it out completely for vanilla cupcakes.
- For this recipe I used buckwheat flour but you can swap this to a gluten free flour of your choice (except for coconut flour).
- You can swap the coconut milk for any milk alternative of your choice (almond milk – although they would no longer be nut free – oat milk, rice milk or similar).
- My kids and I LOVED these cupcakes with my melted homemade chocolates as icing. You could also leave them plain.
- These vegan cupcakes can be frozen. Simply pop into a school lunch box from the freezer and by morning tea they will be ready to eat.
As always, I LOVE LOVE LOVE seeing your creations on social media so please tag me on social media (instagram @her.nourished) so I can see your beautiful food photos!
- 1 cup dates, pitted (medjool or soaked regular dates - see notes)
- ½ cup filtered water
- 2 tbsp cacao powder
- 2 heaped tsp baking powder
- 1¼ cups buckwheat flour (substitute with gluten free flour of choice)
- ¼ cup coconut milk
- Pre-heat the oven to 180 degrees celsius and prepare 8 regular sized cupcake cases.
- In a blender, add the dates and water and blend on high speed until a smooth paste is formed.
- Add the remaining ingredients to a blender and blend on a LOW speed until combined. Alternatively, you can pour the date paste into a bowl and mix the remaining ingredients together by hand, using a mixing spoon.
- Scoop spoonfuls of batter into the cupcake cases until all cases are filled almost to the top.
- Place the cupcake tray into the oven and bake for 30 minutes.
- Remove the cupcake tray from the oven and allow to cool slightly, before turning the cupcakes out onto a cooling rack.
- Once cool, store in an airtight container in the pantry (1-2 days), fridge (recommended - 3-4 days) or freezer (1-3 months).
- Ice/frost with homemade chocolate (see notes).
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Krissy Ropiha is a Certified Nutrition and Health Coach and Psychology graduate, passionate about supporting, inspiring and empowering busy mums to take back control of their health, get nourishing meals on the table in less than 30 minutes and feel confident in their own unique body.
Strive for nourishment, not perfection.