I whipped up these babies for a beautiful friend’s vegan birthday picnic. The picnic was held on Burleigh Hill as the sun set over the ocean, my favourite spot on the Gold Coast (as is the case for many locals and visitors)! It was wonderful sharing so much amazing vegan food with everyone else who was there and I met a lot of new inspiring people. I definitely recommend looking to join or start picnics or potlucks in your local area as a great way to make new connections, share tasty food and promote a sustainable vegan lifestyle.
But back to the cupcakes…
Made entirely from wholefoods and naturally sweetened with raspberries and banana, these cupcakes are full of goodness! They were almost gluten free too; however, apparently oats are not gluten free because they may contain traces of gluten due to processing in the same facility as other grains. Good to know before you accidentally give one to a gluten free friend (like I accidentally did)!
Now onto the recipe…
Coconut Raspberry Cupcakes
Makes 6 cupcakes
For the cupcakes:
- 1 cup of oats
- 1 banana
- 1 tbsp chia seeds
- 3/4 cup coconut milk
- 2 tsp natural vanilla extract
- 1 tsp baking powder
For the icing:
- 1/2 cup cashews (soaked overnight in water to soften)
- 1/4 cup chilled coconut cream
- 1/2 cup frozen raspberries
- Preheat oven to 180 degrees celsius.
- In a small bowl, combine the chia seeds and coconut milk. Let sit for 5 mins to form a thick consistency.
- Blend the oats, banana, vanilla, baking powder and chia seed mixture until well combined.
- Spoon mixture into a silicone cupcake tray and cook for 20-30 mins.
- For the icing, blend the cashews, coconut cream and raspberries. Store in a container in the fridge for several hours to thicken.
- Add icing to a piping bag and ice the cupcakes once they have cooled.
- Share with friends and family!