These cashew and vanilla cupcakes created by Nourishing Amelia are not only deliciously sweet, with soft sponge and creamy icing but they are also completely vegan and gluten free.  The perfect accompaniment to your afternoon tea that everyone can enjoy regardless of their dietary requirements.

Vegan Cashew And Vanilla Cupcakes

Vegan Cashew And Vanilla Cupcakes

INGREDIENTS

CUPCAKES

120g Ground Almonds

100g Brown Rice Flower

1tbsp Coconut Oil

4tbsp Cashew Butter

6tbsp Maple Syrup

180ml Almond Milk

1tsp Vanilla Extract

1tsp Baking Powder

CASHEW FROSTING

100g Cashews

2tbsp Coconut Cream (from a can)

3tbsp Maple Syrup

OPTIONAL TOPPINGS

Dessicated Coconut

Chopped Cashews

Edible Rose Petals

METHOD

  1. Soak the cashews for the cupcake frosting in water overnight or for a minimum of 6 hours.
  2. Preheat the oven to 150 degrees Celsius.
  3. Add the ground almonds and brown rice flour to a mixing bowl.
  4. Cream together the cashew butter, coconut oil and maple syrup in a food processor then add this mixture to the ground almonds and brown rice flour.
  5. Add in the vanilla extract and baking powder, then slowly pour in the almond milk. Mix well.
  6. Place cupcake cases in a tray then spoon in around 1 tbsp of mixture into each cupcake case. You should fill 8-10.
  7. Place into the oven for 15-20 minutes, or until you can poke a knife through the centre and it comes out clean. The tops of the cupcakes should be slightly golden brown too.
  8. Leave the cupcakes to cool before making your frosting.
  9. To make the frosting simply drain and rinse the soaked cashews and add them to a food processor along with the coconut cream and maple syrup. Blend well until everything is really smooth and creamy.
  10. Once the cupcakes have cooled you can add the frosting to the top, and any desired extra decoration.

Keep refrigerated in an air tight container and eat with 3 days.

The recipe was created by Nourishing Amelia for Twinings

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