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What you’ll need


1 ½ cups The Healthy Baker Plain Flour


½ cup sugar

baking soda

2 teaspoon baking powder

vanilla essence

1 tablespoon vanilla essence

apple cider vinegar

2 teaspoon apple cider vinegar

coconut milk

1 cup coconut milk


1 pinch salt

For the icing

pouring cream

1 cup coconut cream

maple syrup

¼ tablespoon maple syrup


½ cup cocoa

coconut oil

2 tablespoon coconut oil


Preheat your oven to 180 degrees Celsius and line 12 muffin moulds with cupcake liners.


In a bowl mix the dry ingredients together removing any lumps then pour the coconut milk (shake the can first to mix the coconut cream with the rest), add the apple cider vinegar and stir with a spatula combining it well together.


Spoon the cupcake batter in each cupcake liner and place in the oven to cook for 15 minutes. Leave to cool on a wire rack before icing.


Whisk all the ingredients together in bowl with a hand whisk and spread over your cupcakes.