Allergy Friendly Vegan Cupcakes | Dairy Free, Egg Free, Nut Free, Gluten Free, Soy Free
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These delicious allergy friendly vegan cupcakes are kid-approved and perfect for Easter! Nut free, dairy free, gluten free, egg free and soy free!
Serves: 8 serves
  • 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
  1. Pre-heat the oven to 180 degrees celsius and prepare 8 regular sized cupcake cases.
  2. In a blender, add the dates and water and blend on high speed until a smooth paste is formed.
  3. 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.
  4. Scoop spoonfuls of batter into the cupcake cases until all cases are filled almost to the top.
  5. Place the cupcake tray into the oven and bake for 30 minutes.
  6. Remove the cupcake tray from the oven and allow to cool slightly, before turning the cupcakes out onto a cooling rack.
  7. Once cool, store in an airtight container in the pantry (1-2 days), fridge (recommended - 3-4 days) or freezer (1-3 months).
  8. Ice/frost with homemade chocolate (see notes).
Recipe by Her Nourished at