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Raspberry vegan cupcakes


180g wholemeal flour

100g buckwheat flour

1 tsp bicarbonate of soda

1 tsp baking powder

1tsp cinnamon powder

200g brown sugar

300ml plant based milk

130ml rapeseed oil


400g plant based yoghurt

1tbs maple syruo

handful of freeze dried raspberries


Mix all the dry ingredients then stir in the milk and the oil. Combine well. Pour mixture into 12-14 cupcake cases and bake around 25 minutes at 170 deg fan. After cooling, mix yoghurt with maple syrup . Spread over cup cakes and sprinkle with the raspberries.