♥ Vegan Gluten Free Cupcakes ♥

For the cupcakes

Ingredients (10-12 normal cupcakes) ♥♥

How to

Preheat the oven on 165 °C (329 °F). Put the dates, almond milk and apple sauce in your blender and blend until you have smooth sauce. Sieve the buckwheat and almond flour into a mixing bowl. Add the baking soda and stir through. Add the blender mix and the rose water into the flour mix and stir until combined. Scoop the mixture into cupcake tins and place in the over for 25 – 30 minutes. Stick after 25 minutes with a toothpick into the middle of a cupcake. If the toothpick comes out clean, the cupcakes are ready. If not, place them back in the oven for 5 more minutes. Take them out and let them cool down. In the meantime….

For the frosting


  • 1 can coconut milk (chilled in the fridge overnight)
  • 1 ts rose water

How to

Take out the thick part of the canned coconut milk. Put into a mixing pot. Add the rose water and mix with a mixer until fluffy. Scoop the frosting into a piping back ( or if you’re like me and don’t have a piping bag, put the frosting into a freezer bag and cut one of the corners off 😀 ). Put the frosting as pretty as you possibly can on top of the cupcakes. Enjoy ♥

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